Are you ready to throwback, friends? These delicious energy bites were adapted from an old recipe that I posted in 2012 for No Bake Cookie Bars. This was shortly after Minimalist Baker started. #memories
The idea was simple: Put a bunch of really tasty ingredients, like dates, chocolate chips, and peanut butter, into a food processor and see what happens. What was the result? The result? It tasted just like a NO-BAKE cookie. It’s the cookie that you remember from your childhood (or mine, at least).
Since then, I have been craving the classic flavors of a no-bake cookie. However, I wanted to make a healthier version and keep it as simple as possible. So, I threw some really tasty (but slightly healthier) ingredients in a food processor and hoped for the best. What was the result? Once again, it tasted like an unbaked cookie.
These bites are made with dates, which provide a sweet and sticky base. The chocolatey goodness comes from cocoa or cacao powder. Peanut butter gives the cookies a classic flavor and moisture.
Rolling oats keeps them from becoming too sticky. Raw oats are rich in resistant starch, which will keep your gut bacteria happy.
Then, a dash of sea salt or optional vanilla is added to give it a bit more flavor. Swoon!
It’s easy to make these energy bites by blending the ingredients and pulsing them in a food processor until they become clumpy.
Ingredients
- 1 1/4 cups Medjool date (14 dates, as written in the recipe, measured after pitting; if they are dry, soak them for 15 minutes in warm water, drain, and pat them dry).
- Carob powder or organic cacao powder can be substituted for the chocolate-free/caffeine-free option.
- Use 2-3 tablespoons of peanut or seed butter (or substitute other nuts or seed butter – results may vary).
- If you are grain-free, substitute chopped nuts such as peanuts or almonds for 1/4 cup of rolled oats
- You can add more or less salt depending on the saltiness of the nut butter.
- 1/8 tsp vanilla extract (optional)
Instructions
- Add rolled oats (or any other nut/seed Butter), peanut butter, cacao powder, and salt to a Food Processor.
- You can use a blender if you don’t own a food processor. However, dates are difficult to blend due to their sticky texture. Use a low-speed blender if you can and pulse instead of blending.
- Pulse the mixture until it is well combined and begins to clump (30 seconds-1 minute). If the mixture is too crumbly or dry and doesn’t hold together when you press it between your fingers, add some more nut butter or pitted dates.
- Roll into balls using a 1 1/2 Tbsp scoop (we love the scoop ). The original recipe calls for 12 cookies.
- Store leftovers in the fridge or freezer for up to two weeks. For the best texture, let it come to near room temperature. Add extra peanut butter to the top for a “frosting effect.” You won’t regret this.
