Over the last 2-3 years, energy bites have quickly become one of my healthy eating staples. Typically made with some combo of nuts, organic old-fashioned oats, seeds, nut butter and dates, these little guys pack a serious punch for a quick, portable, and energizing snack. I will have 1-2 of these as a mid-morning or late afternoon snack, a small pre-workout bite, or even as a sweet treat after dinner.
What makes these bites one of my go-to snack options? They have a great balance of macronutrients (protein, fat and carbs), which means they actually leave me satisfied after having just 1 or 2, as opposed to sitting down with a box of crackers (mainly carbs) of which I could eaaaasily devour in one sitting, yet still not actually be satisfied..ya know what I mean? It also helps that these taste divine, so I’m not sacrificing flavor and enjoyment, either.
As for flavor combinations, the options are essentially endless! I’ve shared a few other flavor combinations before, such as these Chocolate Cherry Energy Bites, these Chocolate Cake Energy Bites, or these Thin Mint Energy Bites, but today am sharing a pretty simple combination that is heavy on the classic peanut butter flavor 🙂
My guess is that you likely already have most of these ingredients in your pantry or fridge! If you’re relatively familiar with my recipes and meals, you know that I aim for simplicity.
| Prep Time | 15 minutes |
| Servings |
bites
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- 4 medjool dates pitted
- 1 cup organic old-fashioned oats
- 1/2 cup organic peanut butter
- 2 tablespoons raw cacao nibs
- 1 tablespoon chia seeds
- 1 tablespoon hemp seeds
- Ground cinnamon as desired
- 3-4 tablespoons water or almond milk
- 2-3 scoops unflavored collagen peptides optional
Ingredients
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- Soak dates in very hot water for 5-7 minutes until softened.
- Pulse oats into a flour using a food processor, then add to a mixing bowl along with remaining ingredients
- Once dates have soaked, add to food processor and pulse into a paste, then add to mixing bowl and stir to incorporate everything together. Mixture should resemble batter; add additional tablespoon of water/almond milk or peanut butter as needed to congeal everything together.
- Store in the freezer for 10 minutes to harden, then remove and roll into balls about the size of a ping pong.
- Store in the freezer or fridge until ready to enjoy! Best if consumed within 2 weeks if storing in the fridge.
This sounds delicious! I have made potato focaccia, but never one with squash. Yum, look at it’s beautiful colour.