Wholesome Sweetness: Crafting Guilt-Free Matcha Energy Bites & Pumpkin Spice Muffins

👩‍🍳 Instructions

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   FOR MATCHA ENERGY BITES:
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   1. If dates are firm, soak in warm water for 10 minutes, then drain well. Remove pits.
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   2. In a food processor, combine almonds, cashews, shredded coconut, matcha powder, chia seeds, and sea salt. Pulse until nuts are finely chopped and mixture is coarse.
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   3. Add pitted dates and vanilla extract. Process until the mixture forms a sticky ball, scraping down sides as needed.
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   4. Scoop about a tablespoon of the mixture and roll into balls. Roll in extra shredded coconut or matcha powder if desired.
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   5. Refrigerate for at least 30 minutes to firm up before serving. Store in an airtight container in the fridge for up to 1 week, or freeze for longer storage.
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   FOR PUMPKIN SPICE MUFFINS:
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   1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
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   2. In a large bowl, whisk together whole wheat pastry flour, rolled oats, baking soda, pumpkin pie spice, cinnamon, ginger, cloves, and salt.
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    3. In a separate medium bowl, whisk together applesauce, pumpkin puree, maple syrup (or honey), almond milk, eggs, and melted coconut oil until smooth.
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    4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix. Fold in any optional nuts or chocolate chips.
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    5. Divide batter evenly among the 12 muffin cups, filling each about two-thirds full.
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    6. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean and tops are golden brown. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.