These energy bites make a great lunch bag addition, on the go snack or party favour. Peanut butter and cocoa really set these off although they still taste great with other nut butters or a soy based butter such as Wow Butter. I recommend keeping a batch in the freezer and taking them out as you need. They are a great item to pack for long shifts if you may not have time to eat, to serve at social gatherings, for road trips or even for the hospital bag if you are soon expecting and might want a little energy boost during labour. Just remember to keep in a sealed container and ensure no one around you has a peanut allergy before enjoying!
Prep Time: 10 minutes
Yield: 20 bites
- Baking sheet (8 x13)
- Parchment paper
- Medium mixing bowl
CAUTION PEANUT & TREE NUT ALLERGIES
Contains peanut** Contains almond** See recommendations for substitutions at end of recipe.
This recipe is:
- Dairy free
- Can easily be made gluten free by using certified gluten free ingredients
- 1 Cup of large flake or rolled oats
- 3 Tbsp. of shredded unsweetened coconut
- 3 Tbsp. of cocoa powder
- 2 Tbsp. of sliced almonds
- 1 ¼ Cups of natural smooth peanut butter
- ½ Cup of maple syrup
- Cover a standard 8 x 13 baking sheet or pan in parchment paper
- In a medium sized bowl, mix all dry ingredients together (Oats, shredded coconut, cocoa powder) Set aside.
- In a small bowl, whisk peanut butter and maple syrup until well combined
- Add wet ingredients to dry ingredients and fold in until well mixed. Mixture should be somewhat sticky. Roll into a ball.
- Using a tablespoon to separate mixture, roll into 1 inch, bite-sized balls and place on parchment paper. If you prefer a bit more variation in texture, try rolling half of the batch in coconut. They look so pretty!
- Place energy bites in sealed container and keep in fridge. Pack with a freezer pack for travel. Bites will soften at room temperature.
Fridge: In a sealed container or sealed plastic bag for one week.
Freezer: In a sealed container or sealed plastic freezer bag for three months.
Make this recipe peanut-free: Use almond butter, cashew butter or a peanut and tree nut free alternative such as Wow Butter in place of the peanut butter.
Make this recipe Celiac friendly: Use certified gluten free rolled oats instead of regular oats. Purchase all other ingredients for this recipe in pre-sealed packaging. Purchasing bulk ingredients at stores such as Bulk Barn may put those with Celiac at risk of exposure to gluten from processing at its original facility or accidental contamination in store.