Almond Butter Energy Bites With Date Coconut Recipe By Tasty

4 INGREDIENT NO BAKE ALMOND BUTTER COCONUT ENERGY BITES (GLUTEN-FREE, VEGAN, DAIRY-FREE, ONE BOWL)

Steps:

• Line a baking sheet with parchment paper or wax paper. Set aside for later.
• In a medium microwave-safe bowl (large enough to add oats and coconut in later), add almond butter and maple syrup. Whisk together until well mixed.
• Heat in 20-second increments in the microwave until very warm and fragrant, and the mixture begins to dry out and become fluffy (about 4-7 rounds). Whisk in between heating increments. *Stovetop instructions in Notes.
• Add oats and coconut to the almond butter mixture. Stir and fold until thoroughly combined and thickened.
• Using a cookie scoop, scoop and drop balls of this mixture onto the prepared baking sheet. Roll into balls. If needed, chill bites in the freezer until firm. Enjoy! Storing instructions below. Adapted from my 4 Ingredient No Bake Peanut Butter Energy Bites. Also try my 3 Ingredient No Bake Peanut Butter Oatmeal Cookies and my 4 Ingredient No Bake Chocolate Energy Bites (they taste like Reese's PB cups!!).

COCONUT ALMOND ENERGY BITES

Steps:

• Soak the dates in a bowl with hot water and allow to soften for just a few minutes. Remove the dates from the water and wipe them with a kitchen towel.
• Pulse 1/2 cup of almonds in a food processor if you want the energy bites to have a smooth texture and 3/4 cup of almonds if you want a more crunchy texture. You want them to break down into smaller pieces. If you used 3/4 cup of almonds, remove 3 tablespoons of pulsed almonds to a bowl, set aside.
• Add the 1/2 cup of shredded coconut, almond butter, sea salt, and any optional seeds, along with the dates to the food processor and continue to pulse until a soft dough ball forms. Taste and add additional salt to taste. Remove the dough ball to a bowl and add the reserved 3 tablespoons of pulsed almonds (if using). Roll the dough into small balls - you'll get about 12-16 pieces. Then roll the energy balls in the remaining 1/2 cup of shredded coconut. Place on a baking sheet and allow to harden in the refrigerator or freezer. Transfer to an airtight container and store in the refrigerator or freezer.

ALMOND, COCONUT AND DATE BITES

Steps:

• Place the dates in a medium bowl and cover with warm water (about 100 degrees F). Let sit for 2 minutes. Drain well and place in a food processor with the oats, almonds, flax seeds and 1 teaspoon salt. Process until the oats and almonds are minced, about 2 minutes. Add 1/2 cup coconut flakes, the almond butter and cacao nibs and blend until fully incorporated, scraping the sides of the food processor down as needed, 1 to 2 minutes.
• Shape the mixture into 2 tablespoon-sized balls (a 1-ounce scoop works well here). Once all of the mixture has been shaped, place the remaining 1/4 cup of coconut flakes in a small bowl and roll each ball in the coconut flakes to fully coat. Store in an air-tight container for up to 2 weeks in the refrigerator.

COCONUT ALMOND ENERGY BITES

Steps:

• Combine all ingredients together in a large mixing bowl. Mix until well coated.
• Transfer bowl to the freezer for 15 minutes. Remove and roll into balls, about 1/8 cup each. You will need to pack the ingredients together well in your hands before you shape it into balls.
• Place balls in an airtight container and store in the refrigerator. Enjoy!

ALMOND BUTTER ENERGY BITES WITH DATE & COCONUT RECIPE BY TASTY

Steps:

• Combine dates, almonds, almond butter, salt, and half of the coconut in a food processor and blend until a sticky dough forms. (If dough is not coming together, add one tablespoon of water and continue blending.)
• Wet your hands and form dough into 2 tablespoon-sized ball. Roll in remaining shredded coconut.
• Let dry at room temperature for 2 hours before serving. Store in an airtight container.
• Enjoy!