Name: Chewy Blueberry-Almond Protein Bites
Total time: 15 min
Yield: Makes 10 bites
Ingredients: 3 ounces (½ cup) dried blueberries; ¼ cup water; ½ cup slivered or sliced almonds, toasted; ½ cup roasted unsalted pepitas; ½ cup hemp seed hearts; 1½ teaspoons vanilla extract; ¼ teaspoon table salt

Why This Recipe Works

Poppable, portable, and super-tasty, these dried fruit and nut bites are ideal anytime you need a wholesome boost of quick protein that tastes like a treat. We swap out the sugars and syrups so often found in store-bought protein bites for plumped dried blueberries, which provide natural sweetness and just enough moisture to bind the mix. A blend of hemp seed hearts and pepitas boosts the protein, fiber, and healthy fats to keep you satisfied long after you eat one. Rolling the bites in chopped almonds adds a toasty crunch and appealing good looks, plus it keeps them from sticking together when stored. And everything for these no-cook bites comes together in the food processor in just minutes.

Before You Begin

Hemp seed hearts are sometimes labeled shelled hemp seeds; don't confuse hemp seeds for ground hemp or hemp powder.

Instructions

Combine ½ cup dried blueberries and ¼ cup water in bowl. Cover and microwave until blueberries have softened, about 1 minute. Drain blueberries, reserving 1 tablespoon water.

Pulse ½ cup toasted slivered almonds in food processor until finely ground, 10 to 15 pulses; transfer to shallow plate and set aside.

Process ½ cup roasted unsalted pepitas; ½ cup hemp seed hearts; 1½ teaspoons vanilla extract; and ¼ teaspoon table salt in now-empty food processor until finely ground, about 20 seconds. Add blueberries and 2 teaspoons reserved water and pulse until blueberries are finely chopped, about 15 pulses. Pinch mixture with fingers; if mixture feels dry and does not clump together, add remaining water, ½ teaspoon at time, and continue to pulse until it clumps. Transfer blueberry mixture to bowl.

Using wet hands, pinch off and roll blueberry mixture into 10 balls (about 1½ tablespoons each). Roll balls in almonds, pressing gently to adhere. Serve.