Beetroot & Walnut Energy Bites with a twist of wild
Earthy, energising, and bursting with natural sweetness, these no-bake beetroot and walnut energy bites get a foraged upgrade with fresh Douglas fir tips. The citrusy zing from the tender spring growth brings a wild twist that’s as nourishing as it is unique. Perfect for hikes, garden days, or an afternoon recharge.
Ingredients
- 150 g Beetroot raw and grated
- 90 g Walnuts lightly toasted
- 50 g Rolled oats or gluten-free oats
- 10 g Medjool dates pitted
- 15 g Raw cacao powder
- 15 g ground flaxseeds or Chia seeds
- 20 g Honey or Maple syrup
- 1 tsp Cinnamon ground
- 1/4 tsp Sea salt
- 10 g Nettle seeds dried
- 1 tsp Vanilla extract
- 1 tbsp Douglas fir tips fresh and finely chopped
Instructions
- Toast the walnuts in a dry pan over medium heat for 3–5 minutes, until fragrant. Set aside to cool.
- In a food processor, blend the Medjool dates into a sticky paste.
- Add the grated beetroot, oats, toasted walnuts, cacao powder, flaxseed, honey (if using), cinnamon, vanilla, and sea salt. Pulse until the mixture comes together into a thick dough.
- Add the Douglas fir tips and nettle seeds, and pulse briefly or fold in by hand to retain some texture.
- Form the mixture into small balls (~25 g each). If the mixture is too sticky, chill it for 10 minutes first.
- Optional: Roll in extra ground walnuts, shredded coconut, or a dusting of cacao powder.
- Chill in the fridge for 30 minutes to firm up.
Notes
- Storage: Keep refrigerated in an airtight container for up to 7 days, or freeze for up to a month.
- Foraging Tip: Use only young, soft Douglas fir tips harvested in spring. Avoid old needles and be sure you have correctly identified the tree.
- Texture Tips: If the mixture is too wet, add 1–2 tablespoons more oats. If too dry, add a splash of water or an extra date.
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Variations:
- Swap walnuts for pecans or hazelnuts
- Add a handful of shredded coconut for a tropical note
- Stir in cacao nibs or hemp seeds for extra crunch