Stop by for our Food in the Foyer event to try these delicious energy bites from local chef Theresa Joseph. Missed it? Make your own at home!

Ingredients

¾ cup shredded coconut

1/2 cup almonds

1/2 cup raspberries or blackberries

6 medjool dates, seeds removed

1/4 cup dried cranberries

1/4 cup almond butter

Instructions

Place 3/4 cup of coconut and almonds in the food processor. Process on high speed until almonds and coconut are ground into a meal.

Add the remaining ingredients and process until ingredients are well broken down and incorporated together. Stop the processor to scrape down its sides and press down the mixture as needed.

Roll mixture into 1-inch-sized balls. Place in a flat container or on a paper-lined cookie sheet.

Repeat with the remaining berry mixture, making 16 or more bites, depending upon size.

Place the baking sheet or container in the refrigerator for 2 hours before serving.

Store in a sealed container in the refrigerator.