These delightful little fruit “rounds” had a two-fold inspiration: the first being the original recipe from a fitness magazine (which I tweaked and made better, if I do so say myself) and these fruit and nut “things” (I called them “fruit pucks”) that Trader Joe’s used to sell.
I wanted something smaller than a protein bar, but still easy enough to grab and go as I was on my way out the door. Hence, my version of the “fruit puck”, (with a more refined name for public consumption.)
Oh, and ps… they’re gluten free.
- 2 cups almonds (can sub with walnuts, pecans, cashews, or a mixture of all four!)
- 2 cups pitted Deglet Noor dates
- 1/2 cup egg white powder
- 1/4 cup dark cocoa
- 1/4 – 1/2 cup warm water
- 1 TBS espresso powder
- 1 TBS honey
- 1/4 tsp coconut extract (optional)
In food processor, process almonds until they are finely chopped. Add dates and process again. Add remaining dry ingredients and process to mix. In a measuring cup, mix 1/4 cup warm water, coconut extract, and honey, then pour into almond/date mixture through top of processor while it is running. Consistency should be moist and sticky. If it is dry and crumbly, add more water but no more than a 1/4 cup more. (You don’t want the mixture to be soupy.)
Stir mixture to make sure ingredients are fully incorporated, then use a 1TBS scoop to scoop mixture onto either a sheet pan lined with a Silpat mat (pictured) or parchment.
Using a small measuring cup or juice glass dipped in water (to prevent sticking) slowly press each scoop flat. I stop pressing when the rounds are the same circumference as the glass.
Place in a 200°F oven for 30 minutes. If using two pans, rotate pans after 15 minutes. This “baking” is just to dry out some of the moisture so the rounds won’t be sticky. Remove from oven and place on wire rack to finish cooling. Store in an airtight container. I kept mine in the refrigerator for at least a month. I haven’t tried freezing, but I imagine they would do quite well.
Note: You can purchase egg white powder on Amazon if you are not able to find it in the grocery store. By nature of its preparation, egg white powder is pasteurized, so there is no fear of raw eggs.