This one is a great little recipe that I have used over and over again. It is wonderful for a little pick me up in your day. Check these out and you wont regret it, for sure! These come from this list they are just copied here for my convenience.
White Chocolate Macadamia Nut Energy Balls;
2 cups quick oats
1/2 cup white chocolate chips chopped
2/3 cups unsweetened coconut flakes
1/2 cup peanut butter
1/2 cup honey
1/2 cup macadamia nuts chopped
1 tsp vanilla
1 TBsp ground flaxseed
1 TBsp chia seeds
1/2 tsp salt
Mix all ingredients together in a mixing bowl. Refrigerate for 1 hour.
Roll into 30 balls.
Refrigerate for up to one week or freeze.
Gold Raisin No Bake Energy Bites:
1 cup golden raisins - lightly packed
1/2 cup walnuts - or nut of choice
1/4 cup rolled or quick cooking oats - plus 2 TBsp
2 TBsp ground flaxseeds - (or additional 2 TBsp oats above)
1 TBsp honey
1/4 tsp vanilla extract
1/8 tsp kosher salt
For topping: chopped nuts, toasted coconut flakes, cocoa powder, chocolate sprinkles.
Place the raisins in a small bowl and pour very hot water over the top to cover. Let sit 5 minutes, then drain and lightly pat dry.
Place the nuts, oats, and flaxseed in the bowl of a food processor fitted with a steel blade, then blend until finely ground. Add the dreained raisins, honey, vanilla extract, and salt. Pulse until a thick, sticky ball forms.
Remove the ball from the food processor, then roll into individual small balls, about 1 inch across. Sprinkle any desired toppings on individual plates, then roll the balls in the toppings to coat. Place balls on a parchment paper on a baking sheet and freeze until no longer sticky. Transfer to an airtight container and store in the refrigerator or freezer.
Apple Chai Energy Balls
1.5 cups rolled oats
1/2 cup almond butter
1.5 cups dried apple, chopped
1/4 teaspoon cinammon
1/8 teaspoon cloves
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
In a large bowl, mix together all ingredients with a wooden spoon. If the mixture is too dry, add more honey, if it’s to wet, add more rolled oats.
Using a TBsp cookie scoop, scoop dough out and then roll between your palms to create the balls.
Store in air tight container or gallon size bags in the refrigerator or freezer.
Lemon Vanilla Energy Balls
1 cup raw almonds
1 cup pitted dates
1/2 cup vanilla protein powder **
2 tsp maca powder (optional)
1/2 tsp sea salt
zest, 1 lemon
juice, 1/2 lemon
Add almonds to a food processor and process until it reaches a crumbly consistency.
Add in dates, protein powder and maca powder and process until combined.
Add in sea salt, lemon zest and juice and continue processing until mixture comes together into one big sticky ball.
Break up into 20 pieces and roll pieces into balls.
Store in refrigerator for several weeks or longer in freezer.
Funky Monkey Banana Butter Energy Balls
1/2 cup creamy peanut butter
1 large very ripe banana
1/2 cup pitted dates
3/4 cup uncooked oats (if more needed add them)
1/4 cup ground flax seed or meal
1/2 tsp banilla extract
1/4 tsp kosher salt
1/4 cup mini chocolate chips
Combine all the ingredients except the chocolate chips in a food processor and process until it forms a paste, adding more oats if mixture is too soft.
Stir in the chips.
Using about a TBsp of the mixture at a time, roll into balls.
Store in refrigerator until ready to eat.
Thin Mint Energy Bites
1.5 cups packed medjool dates pitted
1/2 cup rolled oats
2 TBsp hemp seeds
1/4 cup raw cacao powder
1 tsp pure peppermint extract
Add all ingredients to a food processor and pulse 5-7 times before letting the processor run.
Process until one large energy ball forms and roils around the blade.
Remove ball from processor and roll into 12-14 small, bite size balls.
Pop in freezer or fridge for 15 minutes to set.
Pumpkin Pie Energy Bites:
1 cup oats
1/4 cup flax meal
1.5 tsp cinnamon
1/4 cup peanut butter
1/4 cup canned pumpkin
2 TBsp maple syrup
1 TBsp honey
1 tsp. vanilla
1 TBsp mini chocolate chips (optional)
In a medium size bowl combine all of the ingredients.
Stir together all the ingredients until thoroughly combined.
Place mixture in the fridge for 15 minutes to set
Roll the mixture into 1 inch sized balls..
Store the pumpkin pie bites in an airtight container lined with wax paper.
Keep in fridge.
Coconut Date Energy Bites
1/3 cup cashews
10 medjool dates
1/2 cup coconut, shredded. Divided
1 TBsp coconut oil
1 TBsp water
Put cashews in a food processor and pulsate for 10 seconds.
Add pitted dates, 1/2 cup coconut flakes, 1 TBsp coconut oil and 1 TBsp water. Process for a minute or until the mixture comes together and no big nuts or dates remain.
With a table spoon scoop or spoon scoop out 1 TBsp of the mixture and roll in between hands to form a ball.
Put remaining shredded coconut in a bowl, and then roll the ball in coconut. Place ball in a mini muffin liner and refrigerate fro an hour and then serve. Store in refrigerator.
Maple Vanilla Latte Protein Bites
1/4 cup finely chopped nuts (hazelnuts are awesome)
2/3 cup almond meal or coconut flour
1/3 to 1/2 cup nut butter
1-2 TBsp ground coffee
1/4 to 1/3 cup Vanilla bean protein of choice (extra for coating)
1/4 to 1/3 cup maple syrup. You can also use honey if maple syrup is not available.
Optional - 1/4 tsp each: pure vanilla bean extract, maple extract
Bonus - 1/4 melted dark chocolate to coat if desired
Chop nuts in food processor if they aren’t already finely chopped. Pulse in blender or processor to make more like a nut meal/flour
Transfer into a large bowl and add in all the remaining ingredients with the honey/maple syrup being the last. Mix well (I used my hands) and roll into bite size balls.
Coat bites (once frozen) with extra protein powder and or coffee. Makes about 20 balls.
Freeze or keep in fridge to maintain freshness.
BONUS: Roll the bites in melted dark chocolate and then freeze for a mocha latte bite flavor.
Almond Joy Energy Bites:
12 oz (about 2 cups) Medjool dates
2 cups almonds
1/2 cup shredded coconut
1/2 cup unsweetened cocoa powder
1 TBsp coconut oil
1 TBsp vanilla extract
1/2 tsp. almond extract (optional)
Add dates and remaining ingredients to a food processor. Pulse a few times to combine, then use a rubber spatula to scrape the sides of the bowl. Blend the mixture for about 3 minutes, or until the mixture has moved past the crumbly stage and begins to clump and stick to the sides of the food processor.
Use a spoon or small cookie scoop to measure out the tablespoon of dough and roll it into a ball. If desired, roll the ball in a bowl of coconut flakes. Alternatively, you could put it in the bottom of a 8x8 pan with parchment paper and cut into bars.
Store in airtight container for up to 2 weeks in fridge.
Sugar Cookie Energy Bites:
1 cup cashews (I used raw, unsalted)
6 medjool dates, pits removed
1 tsp of vanilla extract
a pinch of salt flakes
Place cashews in your food processor/blender and pulse until crumbly, you want there to still be a few bigger chunks to give the bites some nice texture.
Add dates and pules until the mixture starts to come together into a sticky, loose dough
Add vanilla extract and salt flakes and pulse again until combined.
Using your hands, roll approx 1 heaping tsp of cookie dough into little bite size balls
Optional: Roll in sprinkles
Then transfer to an airtight container and store in fridge.
Salted Caramel Raw Bites
1 cup (170g) fresh medjool dates or dried dates
1 cup (140g) cashews** see notes for substitutions
2 tsp vanilla extract
Optional but recommended: a pinch of salt!
Process all of your ingredients in a food processor until combined, adding a splash of water if needed to bring the mix together.
Roll into balls and place onto a clean plate or baking tray/container.
Enjoy at room temperature, chill in fridge (our preferred way of eating these) or freeze.
The bites will keep in the fridge for up to a month or keep for months in freezer.
When freezing, simply take out and leave for 5-10 minutues to warm slightly before eating.
You can use 1 cup of any nut or seed of your choice.
Cranberry Almond Energy Bites:
1 cup oatmeal
1/3 cup almonds chopped
1/3 cup sweetened shredded coconut
1 TBsp ground flax seed optional
1/2 cup nut butter Peanut or Almond
1/4 cup honey
1 TBsp chia seeds
1/3 cup dried cranberries roughly chopped
Bake oatmeal, almonds and coconut for 8-10 minutes at 350, stirring after 5 minutes. Allow the mixture to cool.
In a medium bowl microwave the nut butter for 20-30 seconds until runny. Add the baked mix along with flax seed, honey, chia seeds and cranberries to the bowl. From into 1.5 balls and refrigerate. Store in an airtight container refrigerated for up to one week or freeze for 3 months.