This post is sponsored by California Raisins and The Healthy Aperture Blogger Network. I was compensated for my time. All opinions are my own.
Yew guys. I just discovered that those purple wrinkly dudes called raisins may even be BETTER than dates in no-bake bites!
Raisins are one of those love it or hate it foods. Kind of like walnuts. Like some weird people can't stand walnuts in their brownies and raisins in their oatmeal cookies, whereas a raisin-less oatmeal cookie is like a crime in my opinion. Whenever I make no-bake bites (which is like every week), I start with a dried fruit base. I wasn't sure how a base of exclusively raisins would turn out, but I'm officially obsessed! These bad boys seriously taste like oatmeal raisin cookies.
But guess what? You don't even have to turn the oven on, my frands! Simply blend, roll, eat, repeat.
California Raisins are the bomb because they have one ingredient: raisins. They're sweetened naturally (no added sugar) and dried by the sun. They're totally convenient and portable, and wrinkles aside, they're kinda cute, too! What more could you need in life? They're an awesome whole food snack not only for the kiddos after school, but for parents and grandparents alike.
Did you know that a serving of raisins provides 9% of your daily fiber and potassium and 6% of your daily iron? Research actually suggests that among children, eating raisins as an after-school snack may prevent excessive calorie intake and may increase satiety (or feeling full) when compared to other common snacks, including cookies and chips.
You know I'm all for the one ingredient snackities! The fewer ingredients, the better.
But wait. There's more. According to the USDA, raisins are the most economical dried fruit! Considering I know the price of pretty much every item I buy at four different grocery stores, you could say that I care a little bit about those things. Having a food blog ain't cheap, yo!
I always whip up a batch of bites on Sundays while the quinoa is cooking and the broccoli is roasting. I wanted to pack these gems with a variety of nuts and seeds, including protein-packed hemp seeds, flax seeds, almonds, and walnuts. Feel free to use whatever combo of nuts and seed you like. I wholeheartedly guarantee that they will be mad delish no matter what.
The kids will thank you for this one.
Print
Cinnamon Raisin No-Bake Bites
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 12 1x
- Cuisine: Snack
Description
These bites taste just like cinnamon raisin cookies, except there's no oven required!
Ingredients
- ¾ cup California Raisins
- ¼ cup creamy almond butter
- ¼ cup shredded unsweetened coconut
- 2 tbsp ground flaxseed
- 2 tbsp hemp seeds (or more flaxseed)
- 2 tsp cinnamon
- ¼ tsp salt
- ½ tsp vanilla extract
- ½ cup walnuts
- ½ cup almonds
Instructions
- Place the raisins and almond butter in a large food processor. Blend until well combined and creamy, about a minute.
- Add coconut, flax, hemp seeds, cinnamon, salt, and vanilla. Blend until well combined.
- Add in the walnuts and almonds and process until everything is very well incorporated and forms a crumbly "dough." There should be no big chunks of nuts.
- Roll into 12 bites. Store in the freezer or refrigerator.
Sponsored posts make it possible for me to maintain my blog. Thank you tons for supporting Hummusapien!
Katelyn says
Hey! Do you have the nutrition facts on these? I'd like to use these for my patients. I'm an RD too 🙂
Thanks! Katelyn Hedrick, RD, LDN
★★★★★
Alexis says
You can find nutrition info by importing recipe into MyFitnessPal!
Alexis says
You can put the recipe into My Fitness Pal and they'll give you some fast nutrition facts 🙂
Katelyn says
Hey! Do you have the nutrition facts on these? I'd like to use these for my patients. I'm an RD too 🙂
Thanks! Katelyn Hedrick, RD, LDN
★★★★★
Alexis says
You can find nutrition info by importing recipe into MyFitnessPal!
Alexis says
You can put the recipe into My Fitness Pal and they'll give you some fast nutrition facts 🙂
Sherwood says
So I made these the other day. These are the first balls I've made, eaten, and seen in person. I generally avoid the food processor and blender like the plague, but I forced myself to give it a go so I could have some healthy snacks for the week. Go figure this is right when my roomie, the food processor's owner, tells me the blade's breaking and I'll need to make sure shards of razor sharp metal aren't mixing into my food. So far so good, but... anyway. I think I over-processed these like crazy, 'cause by the time I got to rolling them into balls, they were dripping oil EVERYWHERE. The "dough" was kind of dry and wasn't overly fond of sticking to itself. Still, they taste amazing! My boyfriend has had issues with nuts (particularly walnuts) in the past but tempted trying one of these. It didn't bother him and he said it's the best little snack thing I've made so far! (That isn't saying much, though, as I've only made, like, 3 snacky things so far in my still-young cooking journey.)
Do you know what's going on with the oil-everywhere-thing? Did I indeed over-process, or is that normal? Any tips for a ball--and cooking--n00b would be appreciated! 🙂 Thanks so much for the recipe!
★★★★★
Sherwood says
Made these again, keeping them in the food processor for less time this go 'round. No oil everywhere. The balls are softer, almost crumbly, and I find them most tasty straight out of the freezer! Frozen, they hold together even better without being too hard to eat. They almost soft, breaking up easily when you bite into them. My boyfriend loves them, and so do I! Thanks again for the recipe!
★★★★★
Sherwood says
So I made these the other day. These are the first balls I've made, eaten, and seen in person. I generally avoid the food processor and blender like the plague, but I forced myself to give it a go so I could have some healthy snacks for the week. Go figure this is right when my roomie, the food processor's owner, tells me the blade's breaking and I'll need to make sure shards of razor sharp metal aren't mixing into my food. So far so good, but... anyway. I think I over-processed these like crazy, 'cause by the time I got to rolling them into balls, they were dripping oil EVERYWHERE. The "dough" was kind of dry and wasn't overly fond of sticking to itself. Still, they taste amazing! My boyfriend has had issues with nuts (particularly walnuts) in the past but tempted trying one of these. It didn't bother him and he said it's the best little snack thing I've made so far! (That isn't saying much, though, as I've only made, like, 3 snacky things so far in my still-young cooking journey.)
Do you know what's going on with the oil-everywhere-thing? Did I indeed over-process, or is that normal? Any tips for a ball--and cooking--n00b would be appreciated! 🙂 Thanks so much for the recipe!
★★★★★
Sherwood says
Made these again, keeping them in the food processor for less time this go 'round. No oil everywhere. The balls are softer, almost crumbly, and I find them most tasty straight out of the freezer! Frozen, they hold together even better without being too hard to eat. They almost soft, breaking up easily when you bite into them. My boyfriend loves them, and so do I! Thanks again for the recipe!
★★★★★
Melissa says
Hey, these look amazing! I've been wanting to make them for awhile and am finally getting around to it. A couple of questions, though...
1) Did you use a tablespoon or any sort of measuring spoon to get consistently sized dough balls?
2) I know that these should be stored in the fridge or freezer, but when it comes to transporting them, do you think that they'll survive and not get all soft/mushy if they're just out in a container (i.e. not in the fridge or freezer) for a little while?
Thanks!
Alexis says
I just roll them into small balls, I don't really measure. And I store them in the fridge. They'll be fine sitting out when you're out and about, though!
Melissa says
Hey, these look amazing! I've been wanting to make them for awhile and am finally getting around to it. A couple of questions, though...
1) Did you use a tablespoon or any sort of measuring spoon to get consistently sized dough balls?
2) I know that these should be stored in the fridge or freezer, but when it comes to transporting them, do you think that they'll survive and not get all soft/mushy if they're just out in a container (i.e. not in the fridge or freezer) for a little while?
Thanks!
Alexis says
I just roll them into small balls, I don't really measure. And I store them in the fridge. They'll be fine sitting out when you're out and about, though!
Tara says
How much nutmeg? It's in the directions, but not on the ingredients list. I'm making them now--and I'm so excited. Guess I'll have to guess on the nutmeg this go-round. I'll guess 1/2 tsp.
Thanks!
Alexis says
Sorry about that! I removed the nutmeg from the recipe and forgot to take it out of the directions. A tiny pinch is all you need if you decide to use it. A little goes a long way!
Tara says
How much nutmeg? It's in the directions, but not on the ingredients list. I'm making them now--and I'm so excited. Guess I'll have to guess on the nutmeg this go-round. I'll guess 1/2 tsp.
Thanks!
Alexis says
Sorry about that! I removed the nutmeg from the recipe and forgot to take it out of the directions. A tiny pinch is all you need if you decide to use it. A little goes a long way!