Five Recipes for Healthy Snack Bites

Five Recipes for Healthy Snack Bites


Who doesn’t like the convenience of a no-cook snack that is easy to make, easy to grab, and yummy to eat?  

Check out these five recipes for you to try:

1. No-Bake Chocolate Energy Bites

The folks over at Cooking Classy posted these delectable chocolatey goodness!

1/2 cup no stir almond butter (I used Maranatha) or creamy peanut butter
1/4 cup + 2 Tbsp honey
1 tsp vanilla extract
3 Tbsp unsweetened cocoa powder
Up to 4 tsp warm water, as needed
1 cup old fashioned oats (raw)
3/4 cup toasted or raw coconut (I used sweetened)
1/2 cup flaxseed meal
6 Tbsp semi-sweet chocolate chips


In a mixing bowl, stir together almond butter, honey, vanilla and cocoa powder. If mixture seems too thick stir in 2 tsp warm water to thin. Add oats, coconut, flaxseed meal and chocolate chips and stir until evenly coated. At this point if mixture still doesn't stick well, stir in up to 2 tsp water as needed. Transfer mixture to refrigerator or freezer and chill until nearly set and easier to handle.
Remove from refrigerator and shape into 1-inch balls. Store in refrigerator in an airtight container.

2. Fig Almond No Bake Energy Bites

As Erin, over at said, 

'Nuff said. 

15 dried Mission figs (6 ounces)
7 pitted Mejool dates (4 ounces)
1/4 cup natural almond butter
3/4 cup oats, either old fashioned or quick cooking (gluten free if necessary)
1/4 cup ground flaxseed meal
1 teaspoon pure vanilla extract
Place all of the ingredients in the bowl of a KitchenAid® 13-Cup Food Processor fitted with a steel blade. Pulse a few times to loosely combine, then with a rubber spatula, scrape down the sides of the bowl. Blend and pulse for 2-3 minutes, until the mixture begins to clump and sticks to the sides of the bowl, stopping to scrape down the bowl as needed.
Portion the mixture into your hands, then roll the mixture into any sized balls you like. Store in an airtight container in the refrigerator for up to two weeks.

3. No Bake Oatmeal Raisin Bites


These healthy energy bites from have the taste of an oatmeal raisin cookie, all in a nifty little snack bite.

Dry Ingredients
½ cup raisins
¼ cup finely chopped walnuts
¾ cup gluten-free rolled oats
½ cup unsweetened coconut shreds or flakes
¼ cup ground flaxseed
1 teaspoon ground cinnamon
Wet Ingredients
¾ cup natural, unsalted almond butter (mine is very liquidy)
¼ cup pure maple syrup
1. In a large bowl, mix together all of the dry ingredients: raisins, walnuts, oats, coconut, flax and cinnamon.z
2. Add almond butter and maple syrup. Using a sturdy spatula, stir and fold together until well incorporated.
3. Scoop mixture into your hands (mine are 2 tablespoons each). Roll and press into bites. If the mixture is a little dry, add in a little more almond butter or maple syrup. Enjoy!

4. Coconut & Honey No Bake Energy Bites

Rachel's gluten free energy bites remind me of warm beaches, rolling surf and tropical eats. And hey, anything that takes you away from reminding yourself that you live where the air hurts your face is a bonus, right?

2 cups old-fashioned oats
1 and 1/2 cups coconut flakes
1 cup peanut butter
1 cup ground flaxseed
2/3 cup honey
2 teaspoons vanilla
1. Pulse oats in food processor for a several seconds, until flakes are broken. Combine ingredients in a large mixing bowl with hands.
2. Chill in fridge for 30 minutes. Shape into 1 inch balls. Store in fridge for up to a week.

5. Gingerbread Energy Bites

And our last recipe nod is to, for those of us who aren't quite done with Christmas-inspired flavours. These are fancy bites of yumminess with that extra drizzle of dark chocolate on top! 


1 cup pitted dates, about 12
1 cup toasted pecans
1 tablespoon molasses
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon kosher salt
2 oz. dark chocolate, to drizzle (optional)
1. Roughly chop the pitted dates and add them to a high-powered blender or food processor (I used my Vitamix). Blend until they're broken down into small bits or a paste.
2. Add the toasted pecans, molasses, cinnamon, ginger, nutmeg, and cloves and pulse until combined. The pecans should be in small bits - be careful not to over-process or the oils will start to separate. If this happens, just dab off the excess oil with a paper towel.
3. Roll into 1-inch balls and place on a cookie sheet.
4. Finely chop the dark chocolate and melt in the microwave. Place the melted chocolate into a zip bag or piping bag, snip the corner and drizzle over the energy balls. Let chocolate harden in the refrigerator.
5. Keep stored in a sealed container in the refrigerator or freezer.

Hope that enjoy these recipes! All of them are great for the freezer to store!

These recipes are also easy for little helping hands be your sous chef at home!


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