Grab one of these paleo cashew vanilla energy bites for a quick and easy pick-me-up. This recipe comes together in minutes and is gluten free, dairy free and vegan.

Who's excited for summer? Me! The days are longer and filled with lots of light. I almost feel like a kid again, wanting to play all day and barely wanting to come inside by dinner. I tend to fill, ok, over-fill, my social calendar with activities and get togethers. With staying this busy during the summer, I try and pay extra attention to the additional energy exerted and the increased fuel I need to keep going. That's why I created these paleo cashew vanilla energy bites.

Sometimes I need a quick pick-me-up between activities, or I'm looking for a good pre or post workout snack. Enter the energy bite.

I'm sure I don't need to tell you that all bites are not created equal. If you grab a bite that's loaded with processed ingredients and sugars, you'll find your energy crashing after eating, instead of rising. So you always want to look for a healthy snack that includes fat, fiber and protein. This perfect trifecta will ensure that you stay satisfied, full and energized.

I've included all 3 in these paleo energy bites with some simple ingredients and a little extra love from Bob's Red Mill Nutritional Boosters.

I actually have one more bonus for you. 

You can make my energy balls or simply add a scoop to your morning smoothie or juice for an even faster leg up on the day.

So pop these paleo cashew vanilla energy bites before or after a workout, between summer activities or at snack time. They're designed to keep you fueled and energetic all summer long!

Paleo Cashew Vanilla Energy Bites {Vegan, Gluten Free}

Makes about 25 balls

Ingredients

• 1-1/2 cups raw, organic cashews
• 1/3 cup desiccated coconut, unsweetened
• 1 cup (about 8) dates pitted and soft (soak 30 minutes to 2 hours to soften)
• 1 teaspoon vanilla
• 2 teaspoons coconut oil, melted, in liquid form
• 2 scoops Bob's Red Mill Vanilla Protein Powder Nutritional Booster

Instructions

1. Place the cashews and coconut in a food processor and pulse until a fine crumb is reached. Remove 2 heaping tablespoons of the mix and place in a small bowl. Add the dates, vanilla, coconut oil and nutritional booster to the food processor and blend. A thick dough should form. You may need to scrape the sides down a few times to properly mix.
2. Take a melon scoop or spoon and parcel out dime size balls. Roll between your hands until a compact circle is formed.
3. After all the balls are created, take each one and roll through the cashew coconut mix until all sides are coated. Refrigerate until ready to serve.

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