Mix chia seeds with water and set aside.
Preheat oven to 350.
Melt coconut oil and grease a 24 cup mini-muffin tin.
¼ c. pumpkin seeds
¼ c. sunflower seeds (could sub ground flax seed)
½ c. shredded coconut
2 tbsp. cacao nibs
½ c. hemp hearts
½ c. vanilla protein powder
1 tsp cinnamon
¼ tsp sea salt
½ c. almond butter (could sub seed butter)
¼ c. maple syrup
2 tbsp chia seeds + ¼c. water
2 tbsp (28g) coconut oil, melted plus extra for greasing
Place pumpkin and sunflower seeds in food processor and grind until they are broken down into large pieces.
Add shredded coconut and process until coarse crumbs.
Add cacao nibs and pulse a few times until broken into smaller pieces.
Pour into large mixing bowl and add remaining dry ingredients.
Add chia mixture and remaining wet ingredients. Mix by hand until thoroughly combined.
Divide mixture evenly into mini-muffin tin, or form into balls and place on parchment lined baking sheet (you could also use a silicone liner).
Bake for 10 minutes. Let cool in tin.
To remove, place a baking sheet over the pan and turn over to catch the bites as they fall out of the tin (you may have to smack the bottom of the tin or turn the bites to loosen them before turning over).
Store in an airtight container. We usually go through these in less than a week and they’ve lasted fine at room temperature.
The protein powder you use can make a difference in texture. The dough should hold together well, but not be overly sticky.
If you don't have cacao nibs, you can use mini chocolate chips instead but add them in at the end. You can also put raisins, dried cranberries or anything else your heart desires!
I usually have one bite after my morning workout to tide me over until breakfast. Hubby usually just has a couple of these for his breakfast.