Energy Protein Bites

Yield: about 4 dozen

⅔     cup unsalted mixed nuts (or can use
        just one type of nut. Softer ones, like
       cashews, work particularly well)
½    cup pitted dates
1     cup rolled oats
1     tablespoon cocoa powder
½    teaspoon fine sea salt
1     cup unsalted peanut butter,
       preferably creamy
2     tablespoons maple syrup
2     to 4 tablespoons water
2     tablespoons sunflower seeds
2     tablespoons chia seeds
¼     cup mini chocolate chips
²⁄³   cup finely shredded coconut,
        for rolling

Nutritional information per serving (1 round):
Calories 194 (37% from fat) • carb. 28g • pro. 3g • fat 8g • sat. fat 1g • chol. 23mg • sod. 183mg • calc. 14mg • fiber 1g

1. Insert the chopping blade into the work bowl of the food processor. Add the nuts and dates and pulse to roughly chop, about 12 to 13 long pulses. Add the oats, cocoa powder, salt, peanut butter,syrup, and 2 tablespoons of water. Process on Low until the mixture comes together into a cohesive mixture, about 30 to 40 seconds, and then run on High until the mixture is mostly smooth, an additional 30 to 40 seconds. Stop the unit to scrape down as needed, and add additional water, 1 tablespoon at a time, if the mixture seems too dry.
2. Add the sunflower seeds, chia seeds, and chips and pulse to combine. The entire mixture should be slightly sticky, but should hold together when squeezed between two fingers.
3. Scoop the mixture into about 1½-tablespoon rounds. Put the shredded coconut into a shallow dish or pie plate. Roll the rounds in the shredded coconut and then transfer to a parchment-lined tray and refrigerate until firm, a minimum of 30 minutes.