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Vegan Yoga Energy Bites

"I'm having a lot of fun discovering different flavor combinations! Great for after a workout or an on-the-go breakfast."

Ingredients :

• 3/4 cup peanut butter
• 1/4 cup light agave syrup
• 2 tablespoons hemp protein powder
• 1/4 cup graham cracker crumbs
• 2 tablespoons flax seeds
• 1 tablespoon unsweetened cocoa nibs
• 3 tablespoons sesame seeds
• 2 tablespoons sunflower seeds, roasted and unsalted
• 2 tablespoons pumpkin seeds, roasted and unsalted
• 1/2 cup puffed quinoa
• 1/4 cup finely chopped walnuts
• 7 dried Black Mission figs, diced
• 1/3 cup shredded coconut

Instructions :

Prep : 30M	Cook : 8M	Ready in : 45M

• Mix peanut butter and agave syrup together in a bowl. Add protein powder and mix well.
• Grind graham cracker crumbs, flax seeds, and cocoa nibs in a food processor to a coarse, sand-like consistency. Add to the bowl with the peanut butter mixture.
• Grind sesame seeds, sunflower seeds, and pumpkin seeds in the food processor to a coarse consistency. Add to the bowl with the peanut-flax seed mixture. Add puffed quinoa and walnuts. Add figs. Stir to combine. Form tablespoonfuls of the mixture into 1-inch balls.
• Place coconut in a bowl. Roll balls in coconut and place on a baking sheet or plate. Freeze until firm, about 15 minutes. Store in the freezer.

Notes :

• Use any nut butter you prefer. I made homemade pecan butter with a little peanut in it.

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