Make the Energy Bites:

• In a medium bowl combine the oats, shredded coconut, almond flour, and chocolate.
• In a measuring cup mix together the almond butter, maple syrup, and vanilla. Pour the mixture over the dry ingredients. Mix until thoroughly blended.
• Scoop mixture into mounded tablespoons, squeezing and then rolling between your palms into 1-inch balls (this works best with gloved hands). Place balls on a parchment-lined baking sheet. Sprinkle with additional coconut. Roll bites around, coating them with the loose coconut. Should have about 30 balls.
• Refrigerate for 1 hour to harden.

• Lightly mash the avocado flesh using a fork. Add the remaining ingredients, testing peppers for heat and making adjustments if necessary. If making a few hours ahead, sprinkle surface of guacamole with lime juice, cover with plastic wrap pressing down to prevent oxygen reaching it.

• Preheat oven to 375 degrees F.
• In a mixing bowl, combine feta, kashkaval, ricotta, egg, a pinch of salt, and a pinch of black pepper (if using all feta, might not need to add salt).
• Use a fork to mix ingredients together till well blended. Make sure to break up any large crumbles of feta. Reserve mixture.
• On a smooth, clean, and lightly floured surface, unfold one of the puff pastry sheets. Use a rolling pin to roll out the sheet to a 12X12 inch square. Cut the sheet of puff pastry dough into 9 equal-sized squares, each about 4x4 inches large.
• Place 1 scant tbsp of the cheese mixture in the center of each dough square. Fold the dough squares by grasping one corner and folding it over to the opposite corners to make triangles. Pinch firmly along the outer open edge of the triangles to seal.
• If you're having trouble sealing the dough and getting it to stick together, wet your finger with a bit of water and run it around the edge of the square before folding-this will help it stick. You can also crimp the edges with the times of a fork.
• Repeat process for the second sheet of puff pastry.
• Spray your baking sheets with non-stick spray or line with parchment paper. Place 9 bourekas on each sheet, evenly spaced, giving them room to expand during baking.
• In a small bowl, whisk the egg yolk and 2 tsp cool water. Use a pastry brush to brush a light layer of the egg wash onto the surface of each Boureka. Sprinkle with sesame or poppy seeds, if desired.
• Bake the Bourekas for about 30 minutes, switching the baking sheets between the upper and lower racks halfway. Bake until golden brown and cooked through.