Add lentils and water to a medium sized pot, bring to a gentle boil, then reduce heat to medium and simmer for 5-15 minutes until lentils are soft. Drain any excess water and measure 1 cup (250 mL) of the cooked lentils and place in a large mixing bowl to cool a little. You can freeze the remaining 1 cup (250 mL) to use at a later date.

Using a fork or spatula, mash the cooked lentils together to form a paste, then add cinnamon and mix well.

Add oats and thoroughly mix together. Be sure to check that the mixture is cool to the touch or at least room temperature.

Add nut butter, honey, coconut oil and vanilla and mixing well after each ingredient is added.

Add chocolate chips or fruit, nuts or seeds, coconut, and a pinch of salt. Stir to combine.

If the mixture is too dry, add a bit more honey or nut butter; if it’s too sticky, add a bit more oats.

Use your hands to roll the mixture into 1-inch balls. If the mixture is sticky, wet your hands slightly to help with rolling. You could also use a little non-stick spray or oil on your hands.

Place the energy bites on a parchment lined baking sheet, then into the fridge for about 30 minutes to firm up. Store in an airtight container in the fridge for up to a week, or into the freezer for up to a month. Enjoy!

TIPS

• You can add the remaining cooked lentils to meatloaf, spaghetti sauce, lasagna, soups and baking for an extra boost of fibre and protein! Freeze in an airtight container to use in the future.
• Rolled, quick, or rapid cooking oats all work in this recipe.
• Nuts or seeds to use include chopped almonds, chopped pecans, chopped peanuts, sunflower seeds, etc.