Cacao-Chile Energy Bites with Spiced Coconut Horchata

About this meal

These cacao-chile energy bites blend the rich flavors of Mexican chocolate, roasted pepitas, and a hint of ancho chile for a savory, slightly spicy natural treat. Paired with a creamy coconut horchata delicately flavored with cinnamon and vanilla, this duo is entirely vegan, gluten-free, dairy-free, and perfect for delicious, nutritious weight gain.

Ingredients

• Medjool dates (pitted) — 1 cup
• Raw almonds — 1/2 cup
• Roasted unsalted pepitas (pumpkin seeds) — 1/2 cup
• Raw cacao powder — 2 tbsp
• Unsweetened shredded coconut — 1/4 cup
• Ancho chile powder — 1/2 tsp
• Pure vanilla extract — 1 tsp
• Sea salt — 1/8 tsp
• Maple syrup — 1 tbsp
• Unsweetened coconut milk (for horchata) — 2 cups
• Cooked short-grain rice (cooled, for horchata) — 1/4 cup
• Cinnamon stick — 1 piece
• Pure vanilla extract (for horchata) — 1/2 tsp
• Maple syrup (for horchata) — 2 tsp

Steps

1. To make energy bites: In a food processor, combine dates, almonds, pepitas, cacao powder, coconut, ancho chile powder, vanilla extract, sea salt, and maple syrup. Blend until the mixture sticks together but still has texture.
2. Scoop a tablespoon of the mixture, roll into balls, and set them on parchment paper. Repeat until all mixture is used.
3. Chill in the refrigerator for at least 1 hour to firm up.
4. To make coconut horchata: Blend coconut milk, cooked rice, cinnamon stick, vanilla, and maple syrup until smooth. Strain through a fine mesh or nut milk bag for a silky texture.
5. Serve horchata chilled, alongside the energy bites.