NO BAKE ENERGY BITES
Dates and peanut butter add natural sweetness with zero added sugar in these satisfying no-bake energy bites. Make them ahead and store in your refrigerator or freezer for a quick, grab-n-go lunchbox snack. They can be made nut-free with unsweetened sunflower seed butter.
NO BAKE ENERGY BITES
Makes 24 bites
1/4 cup unsweetened shredded coconut
1 cup old-fashioned rolled oats
7 ounces Medjool dates, pitted (about 8 to 10 dates)
1/2 cup unsweetened peanut butter or unsweetened sunflower seed butter
1 tablespoon ground flaxseed
1 teaspoons pure vanilla extract
1/4 teaspoon salt
1 to 2 tablespoons water
1. Place the shredded coconut in a low baking dish and set aside.
2. Place 1/2 cup of the oats in a food processor and pulse until a coarse flour forms, about 1 minute.
3. Add the remaining 1/2 cup oats, dates, peanut butter, flax seed, vanilla, and salt to the bowl of the processor and process until the dates are finely chopped, scraping the side of the bowl if necessary. Process until the mixture starts to clump together, about 2 to 3 minutes.
4. Drizzle 1 tablespoon of the water into the mixture and pulse until incorporated. The mixture will look like wet sand and should stick together when pressed firmly between your fingers. If needed, add the extra 1 tablespoon of water.
5. Place a heaping tablespoon of the mixture into your hand and press firmly so that it sticks together. Then roll into a ball the size of a large marble.
6. Toss the bites in the coconut, then roll the bites in your hands a second time to get the coconut to adhere. Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
Nutrition Information:
Calories: 87 | Added Sugar: 0 teaspoons or 0g | Carbohydrates: 10g | Sodium: 25g | Saturated fats: 19% of calories or 2g | Fiber: 2g | Protein: 2g
- ¼ cup unsweetened shredded coconut
- 1 cup old-fashioned rolled oats
- 7 ounces Medjool dates, pitted (about 8 to 10 dates)
- ½ cup unsweetened peanut butter or unsweetened sunflower seed butter
- 1 tablespoon ground flaxseed
- 1 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 1 to 2 tablespoons water
- Place the shredded coconut in a low baking dish and set aside.
- Place ½ cup of the oats in a food processor and pulse until a coarse flour forms, about 1 minute.
- Add the remaining ½ cup oats, dates, peanut butter, flax seed, vanilla, and salt to the bowl of the processor and process until the dates are finely chopped, scraping the side of the bowl if necessary. Process until the mixture starts to clump together, about 2 to 3 minutes.
- Drizzle 1 tablespoon of the water into the mixture and pulse until incorporated. The mixture will look like wet sand and should stick together when pressed firmly between your fingers. If needed, add the extra 1 tablespoon of water.
- Place a heaping tablespoon of the mixture into your hand and press firmly so that it sticks together. Then roll into a ball the size of a large marble.
- Toss the bites in the coconut, then roll the bites in your hands a second time to get the coconut to adhere. Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
