What a weekend.

I love the 4th of July.

Sun and fun, family, grilling, meatballs/sauce & pasta (yes, us Italian American’s always celebrate any holiday with meatballs…true Merican’s), fireworks, & anything with the word pie or crisp in it.

It was pouring on Friday night, so I didn’t get to watch fireworks, however; I actually enjoyed the quiet, watching movies, and just hanging out.

I am feeling like I have a post-weekend food baby from all the food I ate.

I didn’t go overboard, I just felt that there was A TON of eating…good eating.

Let’s start new this week.

I always feel like I need to re-charge in the best way possible after a food filled weekend.

This usually involves making food for performance and energy reasons.

My job is physically demanding, so anything snack-able is always advised 🙂

We are making some raw snacks today.


Sweet banana + date + coconut butter + raw sunflower seed butter


+ coconut


+ raw protein powder + extra coconut butter on top…


it doesn’t get any more wholesome or healthier than that.


Plus, this recipe is super quick.

Raw Banana Bread Protein Bites for the win!

5.0 from 1 reviews
Raw Banana Bread Protein Bites
Recipe type: Dessert, Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 15
A chewy, "cookie" bite made with a base of dates, coconut, sunflower seed & coconut butter, and a bit of raw protein powder. Topped w/ coconut butter for the perfect pre or post-workout snack. Gluten-free, vegan, raw, paleo, nut-free.
  • For the base:
  • 1 large, very ripe banana
  • 8 Medjool dates, pitted
  • 1.5 c. unsweetened, shredded coconut
  • 1 T. slightly melted coconut butter
  • 1 T. raw sunflower seed butter
  • 2 T. raw protein powder, optional
  • For the topping:
  • 2 T. slightly melted coconut butter
  1. For the base, place all of the ingredients into a large food processor and process on high until a huge ball begins to form. The mixture should be slightly sticky, but not so sticky that your fingers are coated with the mixture.
  2. Spread the mixture into a small square baking pan.
  3. Pour the topping mixture over the base mixture.
  4. Freeze for about 30 minutes to set.
  5. Cut into small squares and serve.
  6. Store in the refrigerator for best results.



  1. Shelly Gregory says:


  2. Yum! These look fab.


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