Coconut Chai Almond Butter Bites {Paleo, Vegan, Gluten-Free}

When I lived in Granada, Spain during my semester abroad in college, I spent a lot of time at places called teterias or “tea houses” as they’re known in English.

We sat on ornate cushions at low tables as we sipped aromatic herbal teas and took in the bold scents and colors as well as the relaxed vibe of the room.

teteria

Visits to teterias introduced me to the vibrant and complex flavors of masala chai tea, which is what inspired today’s recipe.

The word chai actually means tea, so whenever you hear someone refer to “chai tea,” they are likely talking about the mix of spices in it known as masala chai.

Depending on who you ask, masala recipes vary, but they almost always include cinnamon, cardamom, ginger, cloves, and black pepper. Some blends also use nutmeg and/or star anise, which has a licorice-like taste.

Not only does this spice blend make for a rich and flavorful tea, but it also works well in dessert recipes like this one.

bite2 coco bites

Almonds and almond butter serve as the base of this recipe.

I love using almonds in any form because they are loaded with some serious health benefits:

coconut chai bites

Yield: ~18 bites

Ingredients

  • 1/2 cup raw almonds
  • 1/2 cup + 2 tablespoons shredded coconut, unsweetened
  • Medjool dates, pits removed
  • 1 tablespoon coconut oil
  • 2 tablespoons hemp seeds
  • 1/4 cup almond butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon black pepper (yes, you read that right!)
  • 1/4 teaspoon fine grain sea salt
  • 1/2 teaspoon vanilla extract

Directions

  1. Pulse almonds and 1/2 cup shredded coconut in a food processor until completely ground (no chunks of almonds!).
  2. Add the remaining ingredients, except for the 2 tablespoons of shredded coconut, and blend in the food processor until all ingredients are combined into a dough-like consistency.
  3. Lightly toast the remaining 2 tablespoons of shredded coconut until lightly browned.
  4. Roll dough into balls with the palms of your hands, and then roll them in the toasted shredded coconut.
  5. Store in the refrigerator in a glass container. They will firm up in the fridge because the coconut oil will cause them to “set” at that cooler temperature. If you want them to be a little softer, feel free to set them out on the counter for 10-15 minutes before eating. As you chew them slowly, they will feel like they are melting in your mouth because of the coconut oil melting 🙂

Enjoy for breakfast, a snack or dessert!

What are some of your favorite flavor combinations? Let me know and I’ll try to incorporate them into a future recipe!

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4 Comments

  1. Hi Rachel,

    This sounds delicious. I love everything chai this winter; I will have to try this soon!

  2. Jen Hen

    So last year after reading your blog we decided to buy dates on a regular basis. The problem was that we liked them so much we just were eating them straight! This is the first recipe that I’ve finally made with them and BOY are they tasty! We were too lazy to toast the coconut, but it still tasted great!

    • Oh yay that’s so great to hear!! 🙂 It’s so easy to eat them straight 🙂 Check out the No-Bake Orange Cranberry Breakfast Bites and Homemade Donut Holes and stay tuned for the Chewy Cherry Chocolate Brownie Bites recipe I’m posting on Friday 🙂 All made with dates!

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