Coconut Almond Energy Bites

If there’s one thing I know about long road trips, it’s that snacks are pretty critical. And not just any old snacks. You need a good variety: some crunchy pretzels, something sweet, some chocolate, maybe some cheese. It was with this in mind that I mixed up these energy bites yesterday for Oliver and Sam to take on their epic cross-country journey (Frances and I will follow by plane this weekend because, let’s be real, there’s nothing about sitting in the car for nine days that sounds like a good way to spend the holiday season – to me, anyway). These little bites are packed with protein, not too sweet, and have a nice crunch thanks to the almonds. They just might be the perfect antidote to all those holiday cookies.

If you’ve ever made no-bake energy bites (or balls or call them what you will), you know they can be a bit finicky. Sometimes they don’t hold together well, sometimes there are too many chunks and they crumble when you try to eat them. Luckily, these have neither problem: the almond butter and honey bind them together nicely, and the oats and coconut offer enough textural personality to make them quite likeable.

There are certainly many energy bite recipes on the internet and, well, in a typical year I’d love to share a new holiday cookie recipe with you. But this year is anything but typical – for obvious reasons, but also, considering our looming big move. So please know I’ve got cookies on my mind and in my heart, and energy balls in the fridge. We’re grateful for it all.

Happiest of holidays to you and yours.  I’m so thankful you continue to be here after all these years.

Coconut Almond Energy Bites

Coconut Almond Energy Bites

  • Yield: 12-15, depending on size
  • Prep time: 5 mins
  • Inactive time: 2 hrs
  • Total time: 2 hrs 5 mins

A few hot tips to make perfect energy bites: make sure to chop your almonds pretty small; some chunks are ok, but you don’t want large chunks as they’ll make it difficult for your energy bites to hold together. Last, do store these in the fridge. They hold together much better this way, and while I use almond butter here, feel free to use any nut or seed butter you like.

Ingredients

2/3 cup (160g) almond butter (or your favorite nut butter)
3/4 cup (95g) roasted unsalted almonds, chopped (or your favorite chopped nut / seed)
1 cup (90g) Bob’s Red Mill shredded, unsweetened coconut flakes
3/4 cup (75g) old fashioned rolled (or instant) oats
1/4 cup honey (if solid, warm so liquid at room temperature)
1 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt (if your almond butter isn’t salted)

Instructions

In a large mixing bowl, stir together all of the ingredients.

Cover the bowl and refrigerate for at least 2 hours or up to overnight.

Using a 1-2 inch cookie scoop, roll out ball-shaped bites.

Enjoy immediately, or store in a refrigerated, covered container for up to 2 weeks (or freeze for up to 3 months).

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