Lentil Power Bites
Christopher says, "Stories are the key to empathy."
This recipe is featured in Lentils for Dessert
- Servings 2 to 3 dozen, depending on size
Ingredients
- 500 ml (16.9 oz.) can brown lentils, rinsed & drained well
- 237 ml (1 cup) of peanut butter
- 118 ml (½ cup) melted coconut oil
- 2 ripe bananas
- 355 ml (1½ cups) Medjool dates
- 5 ml (1 teaspoon) vanilla extract
- 118 ml (½ cup) cocoa powder
- 5 ml (1 teaspoon) of your favorite baking spice (allspice, cinnamon, cardamom, nutmeg, etc.)
- 473 ml (2 cups) quick or instant oats
- 237 ml (1 cup) pumpkin seeds
- 118 ml (½ cup) dark chocolate chips
Preparation
1. In a bowl of a food processor, combine everything but the oats, pumpkin seeds, and chocolate chips. Process until pureed.
2. Add the oats, pumpkin seeds, and chocolate chips. Mix well. Roll them into bite-sized balls and put them on cookie sheets lined with waxed paper. Pop them in the freezer and after an hour or more, package them up and keep them in the freezer.
Watch the pro, Lalitha, do it in the video below.
https://youtu.be/QUG1Qdkfgfk?t
Christopher Sikkenga
Christopher Sikkenga tells stories through film and video, and thought nothing would beat the feeling of finishing a video piece — until he started writing. He says, “Stories are the key to empathy.” He still enjoys video editing and motion graphics, but has been focusing on writing for the last two years. As a side project, he and a friend create podcasts called Film Frown and Montreal Sauce.
Courtesy photo
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