Little Snacktivists - Chef Kendra's Recipe for Power Bites

Little Snacktivists - Chef Kendra's Recipe for Power Bites


We are THRILLED to announce that Chef Kendra, a part of our Little Activists tribe, just launched her Drizzle Kitchen Digital Cookbook - Drizzle Kitchen Favorites: Happy Foods for Every Body and Every Allergy. She has shared one of her most popular recipes with us -- one that brings a boost of energy and nutrition called Power Bites! It's PERFECT for our budding activists! After all, you gotta power up before you speak up.

We asked Chef why her bite size beauties are the perfect snack for our little "snacktivists": “These power bites have been a consistent recipe in my clients wheelhouses for years now. Packed full of nutrient dense foods like almonds, walnuts, oats and dates, it provides healthy fats to keep you strong, lots of crunch to keep it fun and a cookie dough like flavor to keep your tummy happy. And for those of you with little activists who need to be nut free? No problem! Every recipe in the book, including this one, has substitutions for any ingredient that falls into the top 8 food allergens. So not only is this an easy, fun and healthy recipe, but it can also be safe for all your strong snacktivists to get them energized and keep them powered up to stand up for what they believe in. From snack time to after school to breakfast or a post workout bite for you moms and dads, these are sure to become part of your daily repertoire!” 



  • 1 1⁄4 c. whole almonds, roasted and salted*
  • 1 3⁄4 c. walnuts, raw*
  • 1⁄2 c. whole gluten free oats
  • 4 medjool dates, pitted
  • 1 banana
  • 3 T. coconut manna*
  • 6 T. maple syrup
  • 2 T. chia seeds
  • 1 T. hemp seeds
  • 1 t. vanilla extract
  • 1⁄2 t. ground cinnamon
  • 1⁄2 c. mini chocolate chips
  • Optional add ins: ashwagandha powder, reishi powder, collagen

Directions (Makes ~20 2-bite balls)

  1. Line a baking sheet with parchment paper and set aside.  
  2. Place everything except the mini chocolate chips in the bowl of a food processor and blend, scraping down sides occasionally, until everything is mixed together and you have a well blended mixture (add in any optionals if you are adding those now).
  3. Scrape into a bowl and mix in the mini chocolate chips by hand.
  4. Form into the size of a golf ball and roll. Place on parchment lined sheet and place in refrigerator to harden for about an hour.
  5. Pop into a resealable container and keep in the refrigerator for handy snacking!

*To make nut free: Substitute pumpkin seeds for the almonds, sunflower seeds for the walnuts and sunflower seed butter for the coconut manna.

Happy Helps: Be sure you use a large food processor for this recipe. The miniature version sadly isn’t strong enough to work here and a blender just won’t cut it. Also, if you have anything smaller than a 14 cup workbowl it will work best to prepare in two batches.


This is just one of many AMAZING recipes in Chef Kendra's Drizzle Kitchen Digital Cookbook, and we encourage you to purchase your copy HERE.

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