These Coconut Date Energy Bites might be my favorite of the energy bite recipes I’ve tried thus far! I love the texture, flavor, everything! They’re just as quick & easy to make as the others. The only extra step is mashing up the dates, but that took me all of 2 minutes, max.
I make batches of 48, but the recipe shown below is for 24. You can change it, though, to make it show ingredient quantities for 48 instead if you’d like. I much prefer making a big batch to have on hand. They last in an airtight container in the refrigerator for 2 weeks and could be frozen if needed.
These kind of have a Hawaiian taste to them which I like too. Maybe next time I’ll try to incorporate some macadamia nuts somehow! Then it would seriously feel like an island treat. Regardless, these are sweet and packed with ingredients to give you energy for whatever you’re doing – holding over until next meal, fueling up before a workout, re-fueling after a workout, etc.
Next time, I’ll be keeping with the coconut theme a bit by trying out some carrot cake energy bites! Stay tuned for those gems, which I guarantee will taste just like carrot cake minus the guilt!
Until then, stay fit and fabulous!
Coconut Date Almond Bites
Equipment
- Mixing Bowl
- Baking Sheets
- Parchment Paper
Ingredients
For Energy Bite Dough:
- 1 cup whole, pitted medjool dates (approximately 7-8 dates) *See Recipe Notes below*
- 3/4 cup + 2 Tbsp oats, uncooked *See Recipe Notes Below*
- 1/4 cup + 2 Tbsp Super-Fine Almond Flour
- 3/4 cup almond butter, creamy (I like to use one that is "toasted" almonds)
- 1/4 cup + 2 Tbsp shredded coconut, unsweetened (I use Let's Do Organic brand)
- 1+1/2 Tbsp coconut oil, melted
- 1+1/4 Tbsp Blue Agave Syrup
- 1+1/4 tsp pure vanilla extract
For Energy Bite Coating:
- 1/4 cup shredded coconut, unsweetened (I use Let's Do Organic Brand)
Instructions
- Place the pitted dates in a small-medium sized mixing bowl. Using a fork, shred/puree the dates as much as possible. **See Recipe Notes Below**
- Add all remaining energy bite dough ingredients to the mixing bowl and stir/mix until completely and thoroughly combined. Set aside.
- Line a baking sheet with parchment paper.
- Scoop by ~1 Tbsp scoops (see "Recipe Notes" below for a link to the
cookie dough scoop I use for this), roll and press in your hands to form balls,
then place on the parchment-lined baking sheets. - Once all energy bites have been formed, place the 1/4 cup shredded coconut for coating into a shallow dish/ bowl. Roll each of the energy bites in the shredded coconut until they are coated with it, then place back on the parchment-lined baking sheet.
- Store the energy bites in an airtight container in the refrigerator and take out just prior to eating.
Notes
- If you want softer oats in the end (so it doesn’t taste so much like you’re chewing on raw oats), use quick-cooking oats. If you prefer a chewier texture and like the texture of raw oats, then use regular oats.
- The scoop I have and use for these (slightly overflowing) is the “small” of the following link (the 2 tsp. one): https://www.bedbathandbeyond.com/store/product/oxo-good-grips-reg-cookie-scoop/102818?keyword=oxo-cookie
- Taste-test the dough and, if there isn’t enough date flavor coming through, add in 1-2 more. Please note however, that the nutritional information below is caculated based on a total of 7 dates being used.
