This recipe is incredibly simple and tasty. I love to make raw bites because it is great “dessert” for any occasion. I guess you already know that I am also histamine intolerant but I was completely ok with these raw bites, even though I made them with avocado.
This recipe is gluten-free, lactose-free, raw, vegetarian, and vegan. So, don’t hesitate and enjoy these wonderfully yummy raw bites. I made so many of them but you can simply cut the recipe in half and make less bites. Don’t forget to read my notes. 🙂
Preparation: 10 min.
Makes: 38-40 bites
- ¾ cup almonds, (90g) (blanched)
- 1 cup rolled oats, (100g)
- 1 cup rolled buckwheat flakes, (120g)
- 2 tbsp. carob powder
- 2 cups blueberries, (280g)
- 1 avocado, (peeled, cored) (60g)
- 1 tbsp. maple syrup
- 2 tbsp. chia seeds
- 1 cup desiccated coconut, approx. (70g)
- + approx. ½ cup desiccated coconut (for covering bites)
- In food processor, blend almonds for minute or two (until flour starts to form)
- Add blueberries, avocado, oats, flakes, maple syrup, carob and blend until everything combined together
- Add coconut and chia seeds and carefully mix using spatula (until thoroughly combined)
- (let the mixture rest for about 5 minutes, chia seeds need time for the job) 🙂 it will make the mixture thicker
- Make small balls with your hands
- Roll them in the coconut, (serve or store in the fridge)
You can chill them in the fridge before serving. Please remember to buy labelled rolled oats (gluten free). If you don’t have buckwheat flakes you can simply use more rolled oats instead. 120g will be approximately 1 cup and 3 tbsp. of rolled oats. I suggest to use thin rubber gloves – it makes the job (make bites) easier.
You have probably noticed that I do not make very sweet recipes, so if you fancy very sweet flavours simply add more maple syrup.
To store: in the fridge