We called things like this no-bake cookies back when I was growing up. The ingredients change with the times but the recipes are usually based on oats and nuts held together with honey. As ingredients like flax meal and chia seeds have become pantry staples, those get mixed in as well. I’ve adapted this recipe from the best one I found online, by Ali of Gimme Some Oven. The genius “vegan chocolate drizzle” is from the juice bar in town, The Well Juicery.
For alternative sweets, you may also enjoy my Co-Co Truffles from years ago, Cocoa Pecan Truffles that I created for Edible Bozeman, Trail Bars that I knocked off from a Jimtown Store favorite, and Strawberry Cashew Bars.
Energy Bites
makes 24 1-inch balls
Ingredients
- ½ cup peanut butter or almond butter, unsweetened the fewer ingredients the better, unsweetened and "natural"
- 4–6 Medjool dates, very soft and pitted
- 1 tablespoon honey or agave nectar optional (if you use 6 dates, you probably don't need it)
- 1 cups rolled oats
- ¼ cup flax meal
- a couple pinches of salt
- 1 tablespoon chia seeds
Chocolate Drizzle
- ¼ cup mini chocolate chips
Instructions
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In a food processor, grind together the nut butter, dates, and additional sweetener (if desired). Scrape down the sides and bottom of the bowl with a spatula.
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Add the oats, flax meal, and salt; pulse to combine and break up the oats. Add the chia seeds and pulse to combine.
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Roll into 1-inch balls and place on a wax paper- or parchment-lined quarter sheet pan or other tray that fits in your refrigerator.
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Melt the mini chocolate chips in a small bowl using the microwave on a water bath on the stove. Using a spoon, drizzle over the balls. Refrigerate to firm, transfer to a closed container, and keep refrigerated.
