Sweet Treat Recipe

Toast oats and almonds

Preheat oven to 350°F (175°C). Spread almonds on a baking sheet and toast for 8–10 minutes until fragrant and lightly browned. In the last 4–6 minutes, add the oats to the sheet and toast together until the oats are golden and fragrant. Remove from oven and allow to cool completely (10–15 minutes).

Prepare dates

If the dates are firm, place them in a small bowl and cover with 60 ml warm water for 8–10 minutes to soften. Drain thoroughly and pat dry. Ensure pits are removed.

Process dry ingredients

In a food processor, pulse the cooled toasted almonds and toasted oats into a coarse crumb (aim for a sandy texture with some small almond bits) — about 8–10 quick pulses. Transfer the crumb to a bowl and set aside.

Make the date-lavender paste

Place the pitted dates in the cleaned food processor. Add lemon zest, lemon juice, honey (or maple syrup), melted coconut oil, vanilla extract, dried lavender, and kosher salt. Process until a smooth, sticky paste forms, scraping down the sides as needed (about 30–60 seconds). If mixture is too dry, add 1 tsp warm water at a time (up to 2 tsp).

Combine and form dough

Add the oat-almond crumb back into the date paste in two additions. Pulse 6–10 times until ingredients are well combined and hold together when pressed — the mixture should be tacky but moldable. If it feels too wet, add 1–2 tbsp additional toasted oats; if too dry, add 1 tsp honey or water.

Portion and coat

Line a baking sheet with parchment. Using a small cookie scoop or tablespoon, portion the mixture into 24 equal portions (about 1 tablespoon each). Roll each portion between your palms to form smooth balls. Pour shredded coconut into a shallow bowl and roll each ball to coat evenly, pressing lightly so the coconut adheres.

Chill to set

Place the coated bites in parchment cups and arrange on the baking sheet. Refrigerate for at least 20–30 minutes to firm up. Once chilled, they will hold shape for packaging.

Storage

Store the bites in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month (thaw in fridge before serving).

Prepare packaging

Place one chilled energy bite in each parchment cup. Arrange the cup inside a small kraft box or clear bag. Ensure each box/bag has one bite and one printed label/sticker applied to the outside indicating 'Sweet Treat — Enjoy' and listing key allergens (contains almonds).

Chill bottled water

Ensure bottled water has been refrigerated or placed on ice so it is cold at turndown service. For overnight placement, chill bottles at least 2–3 hours prior to service or overnight in a walk-in refrigerator.

Turndown setup

Place the boxed/bagged sweet treat and one chilled bottled water on a bedside table or beside the bed during nightly turndown service. Position the label so it’s clearly visible and orient the box so it presents neatly to the guest. If possible, include a small note card with a brief calming message (optional).

Allergen & dietary note

Ensure labels clearly state the presence of nuts (almonds) and lavender. If guests require alternate treats (nut-free), prepare a separate batch and label accordingly.