Step 1

Place the cashews and almonds in a food processor and pulse until roughly chopped. Add the remaining ingredients and pulse until combined into a sticky "dough" like consistency.

Step 2

Form and roll dough tightly (wet hands slightly if needed) into 1" - 1.5" balls.

Step 3

Store in airtight container in refrigerator or freezer until ready to enjoy.

Step 4

In a large bowl, mix together heated nut butter, maple syrup and mashed banana until smooth.Stir in the remaining ingredients until well combined.

Step 5

Wet hands slightly and form dough tightly into 1" - 1.5" balls. If dough doesn't stick together add 1/2 tablespoon water (or melted coconut oil) at a time until dough comes together or place dough in the fridge for 30 minutes prior to forming dough balls so it's easier to handle.

Step 6

Store in airtight container in refrigerator or freezer until ready to enjoy.

Step 7

Place the apricots, dates and nuts in a food processor until roughly chopped. Add the remaining ingredients and pulse until combined into a sticky "dough" like consistency.

Step 8

Form and roll dough tightly (wet hands slightly if needed) into 1" - 1.5" balls.

Step 9

Store in airtight container in refrigerator or freezer until ready to enjoy.

Step 10

Place the apricots, cashew butter and 1/4 cup of shredded coconut in a food processor until roughly chopped. Add the remaining ingredients except for the reserved coconut and pulse until combined into a sticky "dough" like consistency.

Step 11

Form and roll dough tightly (wet hands slightly if needed) into 1" - 1.5" balls. Roll into the remaining 1/4 cup of shredded coconut, if desired.

Step 12

Store in airtight container in refrigerator or freezer until ready to enjoy.

Step 13

In a large bowl, mix together the heated nut butter and coconut oil until smooth. Add maple syrup, vanilla, cinnamon, coconut and oats and mix until well combined.

Step 14

Wet hands slightly and form dough tightly into 1" - 1.5" balls. If dough doesn't stick together add 1/2 tablespoon water (or melted coconut oil) at a time until dough comes together or place dough in the fridge for 30 minutes prior to forming dough balls so it's easier to handle.Garnish each energy bite by pressing one almond in the center, if desired.

Step 15

Store in airtight container in refrigerator or freezer until ready to enjoy.

Step 16

In a large bowl, mix together heated nut butter and honey until smooth.

Step 17

Stir in the remaining ingredients until well combined.

Step 18

Wet hands slightly and form dough tightly into 1" - 1.5" balls. If dough doesn't stick together add 1/2 tablespoon water (or melted coconut oil) at a time until dough comes together or place dough in the fridge for 30 minutes prior to forming dough balls so it's easier to handle.

Step 19

Store in airtight container in refrigerator or freezer until ready to enjoy.

Step 20

Place the dates and pecans in a food processor and pulse until roughly chopped. Add the remaining ingredients (except for the pecan halves and pulse until chopped well).

Step 21

Form and roll dough tightly (wet hands slightly if needed) into 1" - 1.5" balls. Press one pecan halve in the middle of each energy bite.

Step 22

Store in airtight container in refrigerator or freezer until ready to enjoy.

Step 23

In a large bowl, mix together the nut or seed butter, maple syrup, cinnamon, vanilla, salt, almond flour and protein powder (if using.

Step 24

Form and roll dough tightly (wet hands slightly if needed) into 1" - 1.5" balls.

Step 25

Store in airtight container in refrigerator or freezer until ready to enjoy.