Cocoa Nut Almond Butter Energy Bites Recipes

COCOA-NUT ALMOND BUTTER ENERGY BITES

Steps:

• Place all ingredients in the bowl of a food processor. Blend until ingredients form a sticky ball. If desired, add salt to taste preference.
• With slightly wet hands, shape into 12 (about 1-inch diameter) balls.
• Refrigerate, covered, until chilled.
• Store leftovers in refrigerator, covered.

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.

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!!).

NO BAKE COCONUT ALMOND ENERGY BITES

Steps:

• Line a baking sheet with parchment paper.
• In a large bowl, combine oats, nut or seed butter, seeds, honey, and your choice of add-ins. Stir to combine.
• Using a rounded teaspoon, scoop out the oat mixture and roll it tightly into bite-size balls. Place on the prepared baking sheet. Repeat until the oat mixture is used up. It should make 12 bites.
• Place the baking sheet in the freezer for 1 to 2 hours, then transfer the bites to a freezer-safe container for up to 4 months. You can eat them frozen or at room temperature!

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!

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!

COCOA-NUT ENERGY BITES

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.