Makin’ Sweet and Salty Energy Bites with Chilton High School
I was grateful for the opportunity to join my sister, Ms. Z, and her class at Chilton High School in Wisconsin for a Biked Goods baking class.
The class chose to make Sweet and Salty Energy Bites from the Bakin’ Biker ‘24 Cookbook. We gathered around the table, measured out our ingredients, and got our hands a little messy rolling our bites together.
Not only was this awesome to experience, but it was also enlightening to learn about the class’s day to day:
Every day the class works out in the morning (run, bike, elliptical, etc..)
They work on making progress towards individualized small goals each day to help improve self-confidence, advocacy, and independence (getting better at baking was on the list for many of them!)
They make their own baked goods for sale to raise money for Special Olympics
My sister is also doing a polar plunge to raise more money for Special Olympics.
Great job and a big shoutout to the class and for the work my sister does day in and day out. As one student put it, “She’s the best teacher EVER!”
Help my sister raise money for her polar plunge. Funds raised will go towards the Special Olympics!
Get the Bakin’ Biker ‘24 Cookbook for Your Classroom
The Bakin’ Biker ‘24 Cookbook is the perfect addition to your classroom.
It’s jam-packed with d with 100+ delicious, easy-to-prepare, real food recipes to help you eat, bike, and feel good.
Featuring favorites like Muesli Bars, Banana French Toast Cakes, Sweet Potato Kick Cakes, and Walnut Date Brownies, this edition combines recipes for quick and small meals, portable ride snacks, family-style dishes, sweet treats, and more. In a health and nutrition market bombarded with information, the Bakin’ Biker has one goal: to keep food real, fun, and simple.
Sweet and Salty Energy Bites
Bake these bites for your next class, bake sale, fundraiser, or event.
Ingredients
½ cup roughly chopped nuts (peanuts, almonds, cashews)
12 pitted Medjool dates
¼ cup maple syrup
1-2 Tbsp melted coconut oil
½ cup smooth and creamy tahini or nut butter
½ tsp fine sea salt
1 cup crushed pretzels
1 (3-oz) 70% dark chocolate bar, broken into pieces (optional)
Flaky sea salt for topping
Directions
If needed, chop the nuts using a high-speed food processor or blender. Lightly roast the chopped nuts in a skillet for 3-5 minutes over medium-high heat, or until fragrant. Set aside.
Add dates, maple syrup, melted coconut oil, tahini or nut butter, and sea salt to the food processor or blender. Blend until a sticky dough forms. Add the crushed pretzels, chocolate pieces, and roasted nuts. Pulse 3-5 times to incorporate into the batter.
Scoop dough from the container with slightly damp hands (or an ice cream scoop) and roll the dough into balls, using about 2 Tbsp of dough per bite. Place bites in a parchment-lined airtight container. Once all the dough has been rolled out, sprinkle the tops with the flaky sea salt.
Eat one immediately. Store remaining bites in the fridge for 1-2 weeks or in the freezer for up to 3 months.
Baker’s Tip
To make these bars easier to transport, form the bars into squares using a parchment-lined sheet pan or baking dish. Add the dough, spread evenly, and refrigerate for 30 minutes. Cut into squares. Wrap. Ride.
Partner With Biked Goods
If you are a youth organization or school and want to add fun, experiential programming for your youth participants, contact us about partnering together.