Skill Level: Beginner
Total Time: 20 minutes


  • 1 ¼ cups Pumpkin seeds, raw
  • 1 cup Slivered almonds, raw
  • 1 cup Cashews, unsalted and raw
  • 1 cup Dates, without the pit
  • 2 cups Apricots, dried


  • Preheat oven to 250 degrees.
  • Place seeds and nuts onto a baking sheet and roast in oven for 5-6 minutes.
  • Cool seeds and nuts for a few minutes before adding to a food processor.
  • Add seeds, nuts and dried fruit to a food processor and blend until cookie crumb texture.
  • Using your hands or small measuring scoop, evenly portion 16-20 bite sized pieces. Feel free to pour mixture onto a parchment lined baking sheet and pressing the mixture evenly into the sheet.
  • These energy bites can freeze up to 3 months and can stay safe to eat for 10-14 days in the fridge.


Servings: 16-20
Serving Size: 1 heaping tablespoon per bite
Nutrition Information: Nuts and seeds provide fat, protein and dietary fiber while the dried fruit provides carbohydrate and fiber. This snack both satisfying and enjoyable for a mid-afternoon snack or as a post dinner treat. Gluten-free, dairy free.