Vegan Raw Coconut Cream Pie Energy Bites

Home made energy bites or bars are so much more healthier than the store bought ones. You can control what goes in and play around with toppings and its easy on the wallet too. You’d be surprised how many Lara bars you can make at home for less than $10. These coconut cream pie bites is a Lara bar inspired recipe. The nicest thing about these bites are that you can use any kind of nuts and if you want to make it nut free, use sunflower seeds or pumpkin seeds and they would still be delicious. A money saving tip on buying nuts, hit the bulk bin section at your local grocery store, sometimes even the organic ones are cheaper than you’d imagine. I coated some of these bites with unsweetened cocoa powder, some in toasted coconut flakes and the coconut flakes got a double thumbs up from everyone who ate them. They make a great mid morning snack or in my case even dessert.

coconut cream pie


1 cup pitted dates

1 cup cashews or pecans or any nut of your choice ( I used toasted pecans)

2 tablespoons coconut oil

1/2 cup unsweetened coconut flakes or shredded coconut


1. Soak cashews and dates in warm water for at least one hour if you don’t have a powerful blender.

2. Blend all the ingredients until the mixture is well blended and begins to stick together.

3. Transfer the mixture on to a cutting board and use your hands to form a big ball.

3. Using 1 tablespoon measurement, scoop the mixture and roll them into balls. Alternatively, you can cut them into rectangles or squares and wrap individual portions in plastic wrap.

4. Coat the balls with unsweetened cocoa or toasted coconut (optional)

5. The balls store well at room temperature for 2 days and in the refrigerator for up to 10 days.



Sea Salt and Cracked Pepper Pumpkin Seeds

If your house is currently taken over by pumpkins, be happy. Not only can you make awesome pumpkin bread and bars, you can roast the seeds for a healthy snack. While its definitely easier to buy them from a store, there is some fun to doing this at home and one big upside to this is you can get creative with your seasonings. Pumpkin seeds are a good source of protein, iron, manganese and potassium. These are highly addictive and every time you go into the kitchen, you will definitely eat a handful of them.

roasted pumpkin seeds


Seeds from one medium sized pumpkin

Olive oil

sea salt

freshly cracked black pepper



1. Measure the pumpkin seeds and place them in a saucepan. For every 1/2 cup of pumpkin seeds, add 2 cups of water and 1 teaspoon of salt. Bring them to a boil, reduce heat and let it simmer for 15 minutes. Drain and pat dry the seeds with a paper towel.

2. Preheat oven to 325F.

3. Spread the seeds on a baking sheet and drizzle about a tablespoon of olive oil. Gently massage the seeds with oil and sprinkle with salt and pepper.

4. Roast seeds in preheated oven for 8-10 minutes. Remove from oven, stir and roast for another 8-10 minutes.

5. They are ready when outer shell is crispy and inner seeds are golden and aromatic.

6. You can remove the outer shell or enjoy as it is.