Having a little something to snack on when the urge hits can really help you stay on track when you are trying to eat healthier. I am the first to admit that I get tempted by the chips and cookies hiding in my pantry when I get stressed or bored. I’ve found that it really helps to keep a little stash of these energy bites in my refrigerator for an afternoon or post-workout snack. They couldn’t be easier to make and you can keep them in the fridge for up to 2 weeks. And unlike the candy bar they are inspired by they are vegan and contain no added sugars or preservatives so there is no guilt involved! They are highly adaptable, the only ingredient that is required are the dates, they insure that your bites will stay together and act as a sweetener as well. I highly recommend using Medjool dates since they have a great texture and are sweet enough that you won’t need any additional sugar. I toasted the coconut before adding it to the mixture and I highly recommend not skipping this step and make sure to use unsweetened coconut so you can control the level of sweetness.
If you are interested in some variations be sure to check out my dark chocolate cherry and carrot cake variations! These are perfect to pack to take on a hike or camping so whip up a batch and go have an adventure! Enjoy the weekend!
Almond joy energy bites
- 1/2 cup unsweetened coconut flakes
- 6 ounces Medjool dates, pitted (about 10)
- 1 cup raw almonds
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Pre-heat the oven to 350 degrees. Spread the coconut onto a cookie sheet and toast in the oven for 5-6 minutes until its lightly golden brown. Let cool slightly while preparing the rest of the ingredients.
Place the dates and almonds in the bowl of a food processor and process until the mixture is crumbly and evenly processed. Add the cocoa powder, toasted coconut, coconut oil, vanilla extract and salt and continue to process until the mixture easily holds together when you squeeze it between your fingers.
Using a tablespoon or small cookie scoop to measure out a tablespoon of the dough and roll it into balls. Alternatively you can press the mixture into an 8×8 parchment lined baking dish and then cut it into bars.
Refrigerate the bites in an airtight container for up to two weeks.