Recipe: Mediterranean Bliss Bites
Mediterranean Bliss Bites are chewy, crunchy, salty, and sweet. The best of all things for snacking, in bite-sized form. Even better, they’re nutrient-packed! Pistachios and pumpkin seeds provide plant protein, heart-healthy fats, and minerals like magnesium. The collagen and pea protein powders are single-ingredient protein sources that don’t change the flavor and add a protein boost. Medjool dates, also known as the “King of Dates,” are the only sweetener needed, thanks to their caramel-like taste. A little nut/seed butter and oat/almond flour add more fiber and healthy fats and help to hold things together.
Don’t forget the splash of vanilla and a pinch of sea salt, which ensure these bites are blissful! You’ll feel as though you’ve been transported into a café in the Mediterranean, with these baklava-adjacent flavors. Instead, you’re getting almost 10 grams of protein per 2-bite portion, sweetened only with fruit, and easily made grain-free (if needed).
Mediterranean Bliss Bites
Serves (2 bites each)
Ingredients
- 1/2 C shelled pistachios
- 1/2 C shelled pumpkin seeds (pepitas)
- 2 Tbsp collagen peptides
- 2 Tbsp pea protein powder
- 1/2 C pitted Medjool dates
- 2 Tbsp tahini or almond butter
- 2 Tbsp oat flour or almond flour
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 Tbsp water, or more
Optional chocolate coating:
- 1/3 C semi-sweet chocolate chips
- 1/2 tsp coconut oil
Directions
- Add the pistachios and pumpkin seeds to a food processor and pulse until finely chopped.
- Add the collagen powder, pea protein powder, Medjool dates, oat flour, vanilla, and sea salt. Process until the mixture begins to come together in small clumps.
- Add 2 tablespoons of water and process again. The mixture should be slightly sticky and hold together when pressed. If it seems too dry, add additional water, 1 tablespoon at a time, until a sticky dough forms.
- Roll the mixture into 14 equal-sized bites and place them on a parchment-lined plate or baking sheet.
- Enjoy immediately and chill (or freeze) leftovers to store.
Optional chocolate coating:
- Melt the chocolate chips and coconut oil together in 20-second intervals in the microwave, stirring between each interval until smooth (you’ll likely do this 2-3 times).
- Dip each bite into the melted chocolate or drizzle the chocolate over the tops.
- Freeze for 15–20 minutes, or until the chocolate has set. Serve.
Tip:
- We’ve listed swaps below but haven’t tried each of them. We think the flavor and texture of these bites are best as written!
Swaps:
- For the pistachios: walnuts, almonds, cashews
- For the collagen peptides: more pea protein (may need an additional tablespoon of water if mixture is too dry).
- For the pea protein: more collagen peptides (but reduce/omit the water, as collagen can be too sticky on its own).
