Energy bites are a great healthy snack to satisfy your sweet tooth without the crash that comes with most sweet treats. They are loaded with healthy ingredients and great to carry with you as a snack throughout the day!
Let’s break down why these bites are so healthy…
Oats are high in dietary fiber, which makes them a powerhouse at keeping your gut running smoothly and may reduce the risk of coronary artery disease. They are also rich in antioxidants, which can help reduce inflammation and lower blood pressure. And they’ve also been shown to reduce cholesterol levels. These are the reasons I use oats as the base for most of my energy bite recipes.
When it comes to gluten and oats, make sure you are buying oats that are labeled gluten free, as cross-contamination is a major concern. And you’ll want to use rolled oats instead of quick oats for this recipe.
Coconut sugar is a natural sugar made from the coconut plant. Unlike table sugar, coconut sugar contains nutrients and antioxidants, making it a healthier alternative. It also contains inulin, a type of fiber, which gives coconut sugar a lower glycemic index than regular sugar.
If you don’t want to use any refined sugar in this recipe, you can skip the coconut sugar and double the amount of maple syrup.
Like oats, cocoa powder is rich in antioxidants that may help improve blood sugar levels and offer heart protection! It has also been said to help improve mood. I mean, who doesn’t love chocolate?!
Because ground flaxseeds are easier to digest, I prefer using flaxseed meal in my recipes. Flaxseeds are loaded with nutrients, including protein, fiber, and Omega-3 fatty acids! We’re potentially giving ourselves a lot of heart protection with this recipe!
Chia seeds are also high in protein, fiber, and antioxidants, making them an ideal ingredient to add to energy bites and smoothie recipes.
It’s imperative that you use creamy peanut butter for this recipe. If your peanut butter is a little thick, pop it in the microwave (in a microwave safe dish) for about 10 seconds to soften it up so you can easily mix all of the ingredients together.
If you’re allergic to peanuts, you can easily sub your favorite sun or nut butter for this recipe! But don’t skip the butter, because it is the glue that hold the bites together.
Maple syrup is my favorite natural sweetener! And did you know it’s packed with as many antioxidants as green tea?!
Honey is a great substitute for maple syrup in this recipe, and it lends a stickier quality which helps when rolling the energy bites into balls.
So here’s how we put these delicious bites together:
Add 2 cups rolled oats, ¼ cup coconut sugar, 2 tablespoons cocoa powder, a pinch of salt, 2 tablespoons flaxseed meal, 1 tablespoon chia seeds, 1 cup creamy peanut butter, and ¼ cup maple syrup to a large mixing bowl. Using your hands or a big spoon (hands work best) combine the ingredients until well incorporated. Scoop out 1 tablespoon of mixture and roll it into a ball, then place it on a baking sheet lined with parchment paper. Continue until you have used all of the mixture. It will make about 20 bites total. Pop them in the fridge for at least 30 minutes to set and then transfer to an airtight container and store in fridge for up to 1 week (if they last that long!).
*These are not medical claims and I cannot be held liable. It’s merely a compilation of information I have gathered over the years about the ingredients I use.
Healthy No Bake Energy Bites (vegan, gluten free)
- 2 cups gluten free rolled oats
- ¼ cup coconut sugar
- 2 tablespoons cocoa powder
- pinch salt
- 2 tablespoons flaxseed meal
- 1 tablespoon chia seeds
- 1 cup creamy peanut butter see notes above for alternatives
- ¼ cup maple syrup
- Add all ingredients to a large mixing bowl, and using your hands or a big spoon (hands work best), combine the ingredients until well incorporated. Scoop out 1 tablespoon of mixture and roll it into a ball, then place it on a baking sheet lined with parchment paper. Continue until you have used all of the mixture. It will make about 20 bites total. Pop them in the fridge for at least 30 minutes to set and then transfer to an airtight container and store in fridge for up to 1 week (if they last that long!).