Pineapple coconut energy bites

I have been experimenting with energy bites for the longest I can remember. These pineapple coconut energy bites are the greatest result of my experiment and are exceptional.

Pineapple and coconut energy bites

I had to hide these pineapple coconut energy bites from my husband. If he finds food or snacks that he likes, which is most of the time when I cook or bake, I have to make sure to ask in advance that he do not eat them all. Either that or I have to hide  certain food items.

Energy bites are a great way to incorporate power and nutritional ingredients to them. They are extremely convenient and easy to put together. You can store them in your fridge or counter top in an airtight container, however, I prefer to store mine in the fridge.

If you don’t like pineapple or coconut you can add any other fruit of your choice. I have used dried mangoes before and that is always a huge hit. I am planning on using wild dried blueberries next. I have been waiting a long time to get them back at my grocery store and they still don’t have them so I my opt for using a different fruit.

If you like you can also shape these pineapple and coconut energy bites into bars, however, these ball shapes seem more convenient to have on the go and for packing purposes.

For the pineapple coconut energy bites recipe go to Wayfair so that you can make these magnificent nutritious bites. I am sure everyone will love them.


Pineapple and coconut energy bites

For the pineapple coconut energy bites recipe go to Wayfair. I am sharing the recipe over there. I hope you like them!

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  1. if I don’t have a Dutch oven, is there another way I could make this? Looks so yummy!!

  2. Can you believe I don’t have a dutch oven! I need to change that so I can make bread like this!

  3. What a gorgeous loaf of bread – definitely trying this, my husband would LOVE it!

  4. Oh! This bread is positively amazing as it is… but that garlic suggestion?? I’m in!

  5. Wow! I can’t believe how easy this bread is to make! :) And I have never baked bread in a dutch oven before. Going to have to give this a try soon. 

  6. Ok, I have been meaning to make bread in a dutch oven like this for a while. These pictures just solidified it for me… I need to make this .. asap!

  7. Anyone make this 100% whole wheat yet? How’d it turn out?

  8. I actually just made this without white flower.  I was adjusting the recipe I had 1. Because I didn’t want white flour and because I didn’t want to make 7 loaves lol. So I had a small issue, maybe I just didn’t leave it long enough to rise I am not sure. Maybe you or one of your readers can give me some pointers I am making more today just so I can try a little something different. 
    So I added a cup an a half of each: pecans, sunflower seeds and oats, 1/2 cup flax seeds, 4 cups whole wheat flour, 4 1/2 TBSP yeast. Once mixed the dough was covered but it didn’t rise. I have up after about an hour and just put it in pans ….. tried to let it rise again…. no luck! I put it in the oven and baked it it is great with butter and honey very dense bread but good. I wanted it to be a little lighter, fluffy. Was it the nuts? What can I do to make it better?

    • No I don’t think is the nuts. Did you use whole wheat pastry flour? That is normally less dense than regular plain whole wheat flour. That would work a little bit better. I need to make it again all with WWPF, however, it would be more dense than when I made it originally!!

  9. Hi!
    Ive been baking these breads adding different flavours for a couple of years, but using always White flour. Yesterday I tried to do it using only wholewheat flour and it was delicious!!! 
    I made a loaf with rosemary and black olives and a second one with cheddar and chilliest ( my fav) 
    Keep going!!! It’s so reconforting the smell of your homemade bread…

  10. I have made several of these dutch oven type breads but this is by far the best.    I made it exactly like the recipe said  using the flour mentioned in the recipe.   I buy unbleached white flour so it was perfect – you can see the grain in that flour so you know it is good.   I am very excited about this recipe and love it that it is large.   I will slice and freeze now and see how that works since there is no way we can down that large loaf in a couple short days and the refrigerator isn’t kind to bread. Thanks for the recipe – I am sorry that people are critical of a recipe when they don’t follow instructions or use different ingredients – at least the first time they make it.    

    • I am glad you liked the recipe so much. I have yet to experiment on it but I will soon. Some people are really critical…I guess it comes with the territory :-) Thanks for stopping by.

  11. I’m making it for the third time,totally delicious. I’ve halved the recipe so I can make fresh  bread more often. Do you reduce the baking time? I’m making a white loaf simultaneously which has half  the flour and  less baking time. Do I follow that recipe? Thanks for a wonderful recipe.

  12. Do I need to make any adjustments for altitude? 

  13. Hi Miriam,

    Thank you for the recipe, do you think I could use fresh yeast instead?I have no experience making bread and just bought the wrong kind of yeast…un saludo

  14. can i make it without the all-purpose unbleached flour ?

  15. yeah the whole wheat flour, ok, thank you sooo much :) <3

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