No bake peanut butter and dark chocolate energy bites

These peanut butter and chocolate energy bites are the bomb. Healthy and perfect for on the go.

No bake peanut butter energy bites from eatgood4life.com

What can I say about these peanut butter and chocolate energy bites but that they are just simply fantastic. Super convenient to eat and to make and super nutritious for you as well :-)

As a matter of fact, before going to the gym this morning I just grabbed three peanut butter and chocolate energy bites, as I didn’t have time to eat breakfast, rather convenient these little things :-)

You can have as many variations as you like with these no bake energy bites. Adding dry fruit, more or less of any other ingredients or even chopped nuts etc would be just fine. These energy bites are really versatile. Just make sure you keep them in the fridge as they may soften way too much and disintegrate otherwise!

Anyhow, I hope you get to try these little peanut butter and chocolate energy bites. Not only they are convenient and nutritious but they are super easy to make.

Enjoy!!

Here you can see the before and after mixing all of the ingredients. It is just that simple!!

No bake dark chocolate energy bites from eatgood4life.com

These little no bake energy bites don’t have to be perfect and you can make them whatever size you prefer as well. Mine were about bite size but you can make them bigger if you wish, less rolling :-)

No bake peanut butter dark chocolate energy bites from eatgood4life.com

You can add what ever you like to these no bake energy bites. Dry fruit and chopped nuts will go great in them. You can come up with your own little creation. Making these with kids is lots of fun.

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No bake peanut butter and dark chocolate energy bites

Yield: 40 pieces

Total Time: 15 minutes

Ingredients:

  • 2 cups rolled oats, gluten free if need be
  • 1/2 cup unsweetened coconut
  • 1/2 cup brown rice cereal
  • 1 1/4 cup peanut butter
  • 1 cup flax seed meal
  • 1/2 cup dark chocolate chips, vegan if need be
  • 1/4 cup maple syrup
  • 1 tbs dark chocolate cacao powder, optional

Directions:

Mix all of the ingredients in a bowl. Refrigerate for about 1 hour. Roll into balls about 1-2 inch in diameter. Store in an glass airtight container and keep refrigerated for up to 1-2 weeks.

NOTE: If your balls don't come together add a tad of almond milk or more maple syrup if you like.

Adapted from gimme some oven

Screen Shot 2013-11-13 at 8.08.07 AM

Nutrition facts calculated based on the recipe giving 40 pieces.

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12 comments

  1. mmmm i love cream puffs ! i would definitely wanna try that :D
    http://kitchensojourn.blogspot.com :)

  2. ahh I haven’t had cream puffs in years and I’ve never tried making my own. Yours look perfect!

  3. Ooooooooooooooooohhhhh! Que bo!!!!! No he fet mai lioneses, ho tinc pendent, i m’agraden taaaaaaaaaaant! Hauré de posar-m’hi aviat, el meu blog i la meva panxa necessiten una recepta de lioneses, i les de trufa són les meves preferides.
    Una abraçada!

  4. I love cream puffs, these ones look delicious!

  5. Cool! I’ve switched to wheat flour for most of my baking now and I was just wondering the other day how well it would work with cream puffs. Nice to know it worked perfectly. I’ll have to give it a try.

  6. These are so cute, and I love the idea of a whole wheat pate a choux!

  7. Hi,if i don’t have whole wheat pastry flour…what can i replace it for? Thanks!

  8. Tracey,

    you can use all purpose flour, let me know how they turn out.

    thanks for visiting my blog

  9. Mine looked great, until I turned off the oven and opened the door a crack – they sun – suggestions?

  10. Nancyandnic,

    I am so sorry they didn’t work out for you. That stinks. I have not made them in a while but I was planning on making them soon for a gathering.

    The reason that I am thinking of for why your cream puffs deflated is the oven temperature. There are three important phases of baking these, a brief initial high heat phase, a longer lower heat phase, and a brief slow cooling phase.

    I have found a link that explains very well the problems that can come with making cream puffs. Check it out
    http://www.joyofbaking.com/CreamPuffs.html

    While I have never have had the problem of deflated cream pufss I could probably have this in the future so this is very informative for me as well.

    Thanks for visiting my blog and I am sorry your cream puffs deflated :-( Hope this answer helps!!

  11. I made them again – before your reply – I had put in an extra half cup of flour in the first batch :). They worked the second time round, I also lowered the temp to 410 for the first 15 mins as the bottoms got burnt the first time too.

    Thanks for the reply.

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