Cocoa Nut Energy Bites Recipes

COCOA-NUT ENERGY BITES

Cocoa-Nut Energy Bites image

Choose dates that are soft and pliable-even if that means pitting them yourself.

Provided by Claire Saffitz

Categories Bon Appétit Seed Cinnamon Coconut Almond Date snack

Yield Makes 18

Number Of Ingredients 10

Ingredients

1 tablespoon virgin coconut oil, melted, cooled, plus more for pan
3 tablespoons cacao nibs
5 ounces pitted Medjool dates (about 8)
1/2 cup nut butter
3 tablespoons ground chia seeds, ground flaxseed, and/or ground hemp seeds
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3 tablespoons almond flour or meal
3 tablespoons unsweetened shredded coconut
Flaky sea salt

Steps:

Brush an 8 1/2x4 1/2" loaf pan with oil; line with parchment paper, leaving an overhang on long sides. Pulse cacao nibs in a food processor to a fine powder; transfer to a bowl.
Place dates in a small heatproof bowl; pour boiling water over to submerge. Cover with plastic wrap; let sit until softened, 8-10 minutes.
Drain dates and transfer to food processor. Add nut butter and remaining 1 Tbsp. oil; process in long pulses until dates disintegrate and ingredients come together (mixture will be crumbly). Add seeds, kosher salt, and cinnamon; pulse to incorporate. Add almond flour, ground cacao nibs, and shredded coconut and pulse just to combine. Press into prepared pan in an even layer, compacting as firmly as possible (it will look slightly greasy, but oils will solidify once mixture is cold). Cover and chill until firm, about 1 hour.
Uncover and use sides of parchment paper to lift bar out of pan. Cut into a 6x3 grid to form squares; sprinkle with sea salt.
Do Ahead
Energy bites can be made 5 days ahead. Cover and chill, or freeze up to 2 weeks.

NO-BAKE ENERGY BITES

No-Bake Energy Bites image

This is a healthy take on the traditional no bake cookies. So good and good for you! I am always asked for this recipe every time I make them. They are a hit with the kids and the adults, and always go quick! I store them in the freezer because I think they taste best frozen, but not necessary.

Provided by Hiedi Heaton

Categories Appetizers and Snacks Snacks Granola Bar Recipes

Time 1h15m

Yield 24

Number Of Ingredients 6

Ingredients

1 cup rolled oats
½ cup mini semi-sweet chocolate chips
½ cup ground flax seed
½ cup crunchy peanut butter
⅓ cup honey
1 teaspoon vanilla extract

Steps:

Combine oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl; form into balls using your hands. Arrange energy bites on a baking sheet and freeze until set, about 1 hour.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 10.6 g, Fat 5.3 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 27.9 mg, Sugar 6.4 g

COCONUT-LIME ENERGY BITES

Coconut-Lime Energy Bites image

These energy bites not only hit the spot for something sweet, they're also nutrient-dense and hit all your macros.

Provided by Cara Clark

Categories HarperCollins snack Breakfast Date Coconut Oat Nut Lime Quick and Healthy Healthy Dairy Free Seed

Yield 28 to 30 bites

Number Of Ingredients 12

Ingredients

1 cup pitted dates
1 cup rolled oats
1 cup unsweetened shredded coconut or coconut flakes, plus extra for rolling
½ cup macadamia nuts or cashews
¼ cup hemp seeds
2 tablespoons white chia seeds (black chia are okay, too)
2 tablespoons unsweetened cashew butter
Zest and juice of 2 limes
1 teaspoon pure vanilla extract
½ teaspoon spirulina or chlorella powder (optional)
½ teaspoon maca powder (optional)
¼ teaspoon kosher salt

Steps:

In a food processor, combine all of the ingredients and pulse until the mixture is evenly chopped and beginning to stick together and form a ball. Transfer the "dough" to a medium bowl and chill in the refrigerator for 30 minutes.
Using a small ice cream scoop, or about ½ tablespoon measure, portion the dough into balls. Roll each ball with your hands to make it smooth.
Sprinkle shredded coconut or coconut flakes onto a plate and roll the balls in it to lightly coat. Store the bites in an airtight container in the fridge for up to 2 weeks or the freezer for up to 1 month.

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Brush an 8½x4½" loaf pan with oil; line with parchment paper, leaving an overhang on long sides. Pulse cacao nibs in a food processor to a fine powder; transfer to a bowl.
Place dates in a small heatproof bowl; pour boiling water over to submerge. Cover with plastic wrap; let sit until softened, 8–10 minutes.
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