With age, mornings have become increasingly difficult.
I used to wake up full of energy and ready to start the day!
Now I find myself yelling at my alarm, wishing I could turn back time for a few extra minutes (hours) of extra sleep.
Which is why I value every precious second in the mornings. And having a delicious, premade breakfast such as these no bake energy bites is the perfect way for me to capitalize on one extra slap of the snooze button.
Even if you love the mornings, and waking up extra early to prep your favorite egg dish, you’re still going to love this recipe.
These no bake energy bites are convenient, they’re delicious, and they give you a burst of energy when you eat them.
They’re so good, my family requests I bring them to every family dinner for dessert!
The great thing about this recipe is that you can adjust the ingredients to your liking!
Don’t like cashews? Want it sweeter? No problem! Check out some of our favorite variations! Or make up your own (let us know what you did in the comments below):
Chocolate Chip: If you’re looking for a little extra sweetness, add some chocolate chips!
You’ll want to use mini chocolate chips, or chocolate that you’ve chopped up very finely so you can taste a little chocolate with every bite
Nut Variations: You can swap the nuts in this recipe with whatever nut, seed, or nut seed combo you fancy.
I often substitute the nuts for a combination of walnuts, pecans and cashews for extra nutrients.
For even more healthy-goodness, try adding flax seeds or chia seeds.
Different Sweeteners: This recipe uses agave nectar to keep these bites vegan. If you aren’t vegan, feel free to use honey, or any type of liquid sweetener you desire!
Grains: If you’re trying to cut back on fat, you can swap the nuts in this recipe with grains.
I suggest using old fashioned oats. You can also try using cooked buckwheat or quinoa.
Fun Variations: If you love nut butter, try swapping some of the dates for a nut butter of your choice (almond butter, sunflower seed butter, etc.).
Keep in mind nut butters have a wet sticky consistency, similar to dates. Try to balance this out with the dry texture of the nuts so you can still roll these into bites.
I love rolling these balls in shredded coconut, chocolate chips, or chai seeds for an extra crunch!
Note on variations: Tweaking the ingredients in this recipe can change the consistency. To ensure you can still roll these into “bites”, keep the “wet/sticky” (dates, nut butters, sweeteners) to “dry” (nuts, coconut, grains) ratio about the same.
If you can’t roll your new combination into a ball, add more of the “wet” or “dry” ingredients, depending on whichever you feel is missing.
Someday I hope to post all of my no bake energy bite recipes, for now I’m sharing my absolute favorite recipe.
The ingredient list is pretty simple:
You can substitute the almonds for almond pulp. I typically use almond pulp because it’s a great way to make use of the pulp from making almond milk.
When I first made this recipe I had the hardest time combining the dates with anything. They would literally stick to the blade of my high speed blender and not combine with a single ingredient. Such a pain!
There’s a SIMPLE solution…
Soak the dates for a few minutes in warm water before using them. That’s literally all you have to do!
If you are using almond pulp, make the cashew flour and add the almond pulp in with the other ingredients.
You all know how much I absolutely love my blender, but to be perfectly honest, this is a far better task for the good ol’food processor!
Once the ingredients have combined you’re free to do whatever you’d like with the mixture! If you’d like to make bars, you can press this ‘dough’ into a parchment lined baking dish.
If you’d like to make bites, grab some ‘dough’ by the spoonful and roll it into a 1-inch ball.
I like making the bites (as I said above) because there’s more surface area to add a topping to! Sprinkle some cocoa powder, coconut or seeds and enjoy!
No Bake Energy Bites
Have fun with this no bake energy bite recipe, and let us know what variations you did in the comments below
Recipe adapted from: Eating Vibrantly