I’m so obsessed with these Choco-Almond Coconut Energy Bites! They give enough sweetness and chocolate to curb my midday sweets craving, plus fuel me up to prevent any poor food choices.
These are great to take on a hike for a mid-point snack, or for post-workout sustenance since they’re quick to grab and get something in you quick before your hungry post-workout self decides you need something unhealthy.
The recipe shockingly came out perfectly on the first try, which is not usually something that happens for me but I hope keeps happening! They’re quick and easy to make. The hardest part is not eating the “dough” while it’s refrigerating and/or while you’re rolling it into balls. It’s ok if you do, though. I won’t judge!
Choco-Almond Coconut Energy Bites
- Mixing Bowl
- Parchment Paper
- Baking Sheets
- 1+1/2 cups almond butter, creamy (I like to use one that is "toasted" almonds)
- 2/3 cup sugar-free maple syrup (I use Lakanto brand, sweetened from monkfruit, available on Amazon Prime!)
- 3/4 cup super-fine almond flour (I use Bob's Red Mill brand)
- 1+1/4 cup quick-cooking oats (I use Bob's Red Mill brand Gluten Free quick-cooking oats)
- 3/4 cup shredded coconut, unsweetened (I use Let's Do Organic brand)
- 3 Tbsp coconut oil
- 2/3 cup semi-sweet mini chocolate chips
- 1 tsp vanilla extract
- Place all ingredients in a medium-sized mixing bowl and mix until thoroughly combined.
- Cover bowl and refrigerate for 45 minutes-1 hour, until firmed up enough to hold shape when rolled into balls)
- Line 2 baking sheets with parchment paper.
- When the dough is chilled, scoop by ~1 Tbsp full (I scoop using the Oxo Good Grips Small Cookie Dough Scoop slightly overfilled) and use your hands to form into balls.
- Place the balls on the parchment-lined baking sheets and refrigerate for another 15-20 minutes, then place in an air-tight container and store in refrigerator for up to 1 week, freezer for up to 3 weeks.