Say hello to your new snack addiction: these no-bake energy bites are easy to make, are made with better-for-you ingredients, are dairy-free and gluten-free, and they taste like your favorite no-bake cookies!
And if that’s not a ringing endorsement on its own, my little girl cannot get enough of these. I love them because they’re healthier, but still pack plenty of protein. And let’s face it: I am a snack-a-holic, so anything simple to throw together with some healthy-ish benefits, is my kind of snack.
The best part is: you probably have all of the ingredients in your pantry right this very second. Don’t be afraid to customize too: you can switch out the kind of nut butter you prefer, chips, and sweetener (like agave or honey). So if you’re craving something sweet, grab what you need, stir all of those ingredients together until combined (Psst … just use your hands! I do.), and throw them in the refrigerator for at least a few minutes. Easy peasy!
You can also just press the mixture into a baking dish lined with parchment paper and make energy bars instead (though my little girl gets a kick out of the “bites,” especially when I make teeny tiny bites just for her.) These little snacks are truly customizable and fun.
NO-BAKE ENERGY BITES
Makes about 20 balls
Prep Time: About 10 Minutes
INGREDIENTS
1 cup (dry) old-fashioned (gluten-free) oatmeal
2/3 cup toasted coconut flakes
1/2 cup peanut butter (or substitute your favorite nut butter)
1/2 cup ground flax seed
1/2 cup semisweet chocolate chips (or vegan chocolate chips – these dairy-free chips are our favorite!)
1/2 cup chopped nuts like peanuts or almonds (optional, and you can get a similar crunch by using chunky peanut butter instead of creamy pb)
1/3 cup honey or agave nectar
1 tablespoon chia seeds (optional)
1 teaspoon vanilla extract
DIRECTIONS
- Stir all ingredients together in a bowl until thoroughly mixed. Cover and let chill in the refrigerator for about half an hour. (Or if you’re impatient like me, you can just roll them straightaway – step 2, they’ll just be a bit messier to work with.)
- Once chilled, roll into balls of whatever size you would like.
- Store in an airtight container and keep refrigerated for up to 1 week.
Recipe Adapted via Gimme Some Oven
Photos by Annie Watts Photography
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