Description
Make no-bake coconut almond energy bites in 20 minutes. These bites roll in toasted coconut for extra crunch and use only 6 healthy ingredients.
Ingredients
- 1½ cups unsweetened shredded coconut, divided
- 1½ cups pitted Medjool dates (about 12 large dates)
- 1 cup raw almonds
- 3 tablespoons almond butter
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 325°F and spread 1½ cups of shredded coconut on a rimmed baking sheet.
- Toast coconut in the oven for 5 to 7 minutes, stirring halfway through, until golden brown and fragrant.
- Remove from oven and set aside ½ cup of toasted coconut in a shallow bowl for rolling the energy bites later.
- Add remaining 1 cup of toasted coconut to a food processor along with pitted dates, raw almonds, almond butter, chia seeds, vanilla extract, and sea salt.
- Pulse the mixture for 2 to 3 minutes, stopping to scrape down sides as needed, until a sticky dough forms that holds together when pressed.
- Scoop out about 1 tablespoon of the mixture and roll between your palms to form a compact ball, repeating with remaining dough.
- Roll each ball in the reserved toasted coconut, pressing gently to help coconut adhere to the surface.
- Place finished energy bites on a parchment-lined plate or tray and refrigerate for at least 30 minutes to firm up.
- Store energy bites in an airtight container in the refrigerator at 40°F or below.
Notes
- Watch toasted coconut carefully in the oven, as it can burn quickly once it starts browning.
- Use soft, fresh Medjool dates for the best texture and easiest processing.
- If the mixture is too dry and will not stick together, add 1 tablespoon of water or more almond butter.
- Roll balls with slightly damp hands to prevent sticking and achieve smooth, uniform shapes.
- Store energy bites in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Snack
- Method: No-Bake, Food Processor
- Cuisine: American