A healthy combination of cocoa, dates, and nuts rolled in coconut makes this delicious recipe for energy bites perfect when you need a quick, on-the-go snack. Best of all, they’re also gluten-free and, to a debatable extent, Whole30 compliant.Β Many of us are busy, always running out the door and skipping breakfast only to reach for the work vending machine at 10 am, 12:30 pm, and–admit it–perhaps even 3:30 pm. After one sugar high and crash after another, we FINALLY get home, ready to spend the evening on our couch, exhausted. Thankfully the snack cupboard is our friend, #amiright? Wrong.
ThatβsΒ WhereΒ This Vegan Recipe For Energy Bites Comes In
I’ll be the first to admit that I have an above-average affinity for sweet foods. I’d eat cake morning, noon, and night if there were no repercussions. These vegan energy bites keep these cravings in check. They’re made with dates, containing a high amount of natural sugar but a low glycemic index. According to Healthline, this means they will not spike blood sugar in the same manner that, say, granulated sugar would. Repeated spikes in blood sugar can result in insulin resistance over time, leading to Type-2 Diabetes and other conditions. This recipe for energy bites contains no added sugars; therefore, it has a low glycemic index, and you won’t need to eat the whole batch to feel satisfied.
These Energy Bites are TASTY
Rich cocoa, caramel-sweet dates, a medley of nuts, and almond butter blend harmoniously and then roll in shredded coconut. Flavor and texture unite to heighten the senses with every bite. I jokingly call these Whole30 Chocolate Coconut Donut holes because why not trick the mind a little also? I followed the diet a few months back, and these were a lifesaver for the entire 30 days.
Ingredient Notes:
- Nuts: Walnuts, almonds, and unsalted roasted cashews are used in this recipe. I’ve tried many combinations of raw vs. roasted nuts, and this is my favorite. Feel free to experiment based on your palette.Β
- Dates: Dates are a natural sweetener and binder in the energy bites, making them a perfect ingredient for this recipe. They also provide an additional energy boost.
- Cocoa powder: This ingredient adds richness and satisfies those chocolate cravings. Opt for the unsweetened variety, and avoid using a hot chocolate mix, which typically contains dairy.
- Almond Butter: The raw variety is used in this recipe, which enhances each bite by providing an amaretto flavor that cannot be beaten. It can be expensive, and opting for regular almond butter will yield tasty results nonetheless.
- Shredded Coconut: Coconut adds texture, contributing to the recipe’s delicious complexity.
- Water: If the mixture is hard to roll into balls, add 1-2 Tbsp more water and pulse a few times in the food processor.
All these ingredients are natural, vegan, and gluten-free, making them great for those with dietary restrictions. If you’re vigilant with ingredient lists, you can find whole30 options for each as well.Β
Recipe Notes:
- Recipe yield: This depends on the size scoop you are using and the number of dates used (and their variable sizes). With a 1 Tbsp scoop, I can roll 16-24 bites, and a 2 Tbsp scoop usually results in 8-12 bites.Β
- Chill time: Chill time is optional but recommended to help harden each energy bite. They’re perfectly fine when eaten immediately, but 30 minutes in the refrigerator will make them that much better.
Storage
Energy bites are best when stored in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months
Serving Suggestion
These energy bites are perfect as a pre- or post-workout snack, a healthy dessert, or a tasty pick-me-up during the day. I also like to pop a couple of bites for breakfast while running behind. Β
Questions about the recipe? Leave a comment below or send me a note via my Contact page.
Vegan Chocolate Energy Bites w/ Coconut, Dates, and Nuts
Equipment
- Food Processor Electric, but hand operated will work also
- Measuring Spoons and Cups
- 1 or 2 Tbsp Cookie Scoop optional
Ingredients
- Β½ Cup Raw Walnuts 58g
- Β½ Cup Raw Almonds 77g
- Β½ Cup Roasted [or Raw] Cashews unsalted - 65g
- Β½ Cup Cocoa Powder 50g
- 20-25 Medjool Dates pitted and halved - about 400g
- 2 Tbsp Raw [or Regular] Almond Butter 32g
- β Cup Shredded or Flaked Coconut unsweetened - 64g
- Cold Water as needed
Instructions
- Add walnuts, almonds, and cashews to a food processor. Pulse 5-10 times until finely chopped but not turned into nut butter.
- Add cocoa to the food processor, and pulse about 5 times until incorporated. Cover any openings when mixing in the cocoa to be sure you aren't met with a cloud of powder.
- Place dates in the food processor. Pulse 5-10 times until chopped well and consistently in size as the nuts. The mixture should appear mealy.
- Add almond butter to the food processor. Pulse about 5 times until incorporated.
- Add 4 Tbsp of water to the food processor, and pulse 4-5 times. If a ball does not form, add 2 additional Tbsp of water and pulse 4-5 times. Repeat as necessary until 1-2 large date balls form in the food processor. The mixture should feel tacky, not overly sticky or wet.
- Place the shredded coconut in a small bowl. Scoop 2 Tbsp of the chocolatey date nut mixture, and roll it between your palms to form a ball. Roll each ball in the coconut with a spoon or your hands until thoroughly coated. You should get 15-18 1-Tbsp bites. Store refrigerated in an airtight container for up to 7 days.
