Fruit — Almond Bites — Something small for the people you feed every day

Summer. Camp opens, Diego helping coach.

I made breakfast burritos for the family this week. The kitchen filled with the smell that breakfast burritos makes. Lisa and the kids ate around the table. The conversation was about the week, the kids' activities, the small ordinary news of a household in motion. Diego called from CSU and said hello. The twins ate too much. Sofia ate the right amount. Lisa ate slowly. I ate the rest.

The dog tags were under the polo. The chain was around my neck. Hector's ring is not on a chain yet. Papá is still alive. Mamá is still in Las Cruces. The road keeps bending. The road bends. Feed your people. The game is won at the table.

That week at the table — the twins eating too much, Sofia eating just right, Lisa eating slowly, Diego calling from CSU just to say hello — reminded me that feeding your people is not a small thing. The burritos were the main event, but I always want something easy sitting on the counter for the moments in between: before practice, after a long call, when someone wanders in looking for something without quite knowing what. These Fruit & Almond Bites are exactly that — simple, honest, ready when you are.

Fruit & Almond Bites

Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes + 30 minutes chilling | Servings: 16 bites

Ingredients

• 1 cup pitted Medjool dates (about 10 dates)
• 1 cup raw almonds
• 1/2 cup dried apricots, roughly chopped
• 1/4 cup dried cranberries or cherries
• 2 tablespoons almond butter
• 1 tablespoon honey
• 1/4 teaspoon pure vanilla extract
• Pinch of fine sea salt
• 2 tablespoons unsweetened shredded coconut or finely chopped almonds, for rolling (optional)

Instructions

1. Process the almonds. Add the raw almonds to a food processor and pulse 8–10 times until coarsely chopped. You want some texture, not a fine flour. Transfer to a bowl and set aside.
2. Blend the base. Add the dates and dried apricots to the food processor. Process for about 30 seconds until a sticky paste forms, scraping down the sides as needed.
3. Combine. Add the chopped almonds back to the processor along with the cranberries, almond butter, honey, vanilla extract, and salt. Pulse until the mixture just comes together — it should be sticky but hold its shape when pressed. Do not over-process.
4. Chill briefly. Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes. This makes the mixture easier to roll.
5. Roll into bites. Using a tablespoon, scoop portions and roll between your palms into 1-inch balls. If desired, roll each bite in shredded coconut or finely chopped almonds to coat.
6. Store. Arrange on a parchment-lined plate or container. Store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.

Nutrition (per serving)

Calories: 105 | Protein: 2g | Fat: 5g | Carbs: 14g | Fiber: 2g | Sodium: 15mg