Chef notes
These energy bites hit the trifecta — they’re quick to make, delicious to eat and bursting with wholesome ingredients to put a pep in your step and a smile on your face. They are so fudgy and rich and crammed with energizing goodies, like nut butter, rolled oats, flax and chia seeds, and cocoa powder. They are pop-in-your-mouth perfection! If you’d like an extra jolt from a gentle hit of caffeine make my Espresso Energy Bites to really get your engine humming.
Technique tips: If some of the oil has separated to the top of your jar, be sure to mix it back into the nut butter before measuring. Also, if your peanut butter is stiff (versus soft and mushy), microwave it for 20 seconds before adding to the oat mixture. I like to mist my measuring cups/spoons with nonstick oil spray before adding the nut butter, so it glides out seamlessly and doesn't stick.
Ingredients
- 1 cup old-fashioned rolled oats (not quick-cooking oats)
- 2 tablespoons cocoa powder
- 2 tablespoons ground flaxseeds (also called flaxseed meal)
- 2 teaspoons chia seeds
- 1/4 teaspoon kosher salt
- 1 pinch cinnamon (optional)
- 1/2 cup plus 2 tablespoons peanut butter or almond butter
- 1 tablespoon hot water
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons mini semi-sweet or dark chocolate chips (optional)
Preparation
1.In a mixing bowl, add the oats, cocoa powder, ground flaxseeds, chia seeds, salt and cinnamon, if using. Whisk to combine.
2.In a separate mixing bowl, stir together the nut butter, hot water, maple syrup and vanilla extract.
3.Add the dry oat mixture into the wet nut-butter mixture bowl and, using a rubber spatula, mix until well combined (it will form into a batter that resembles stiff cookie dough).
4.Gently mix in chocolate chips, if using, so they’re well distributed throughout the batter. Shape into 20 to 25 (1-inch) balls. (It’s about 1 tablespoon worth, a bit smaller than golf ball size.)
5.Store in an airtight container in the refrigerator.
