Photo (slightly tweaked) courtesy of “Cooking Classy” : No Bake Chocolate Energy bite
This has become my “go-to” dessert for work. It is CHOCOLATE. Need I say more?
Probably not, but I will anyway. It is healthy too. Yes, chocolate and healthy. But I am not going to seduce you into thinking it’s low fat too. Because it’s not. Sorry…..
It has a lot of almond butter and that contains a lot of fat. However, it is mostly good fat. The almond butter I use has 18 grams of fat, but only 1.5 of that is saturated. So, if you can deal with that, then these are the perfect little boosts of energy. You could even have them for a morning snack.
However, chocolate in the AM is just too slippery a slope for me…
Fortunately, they also make an excellent afternoon snack! But the even more excellent thing about them is that they are NO BAKE. And they are quick to prepare, catapulting them into the perfect summer chocolate dessert or snack category, especially for those of us without A/C (that’s air conditioning to anyone that is not from Manitoba and eastwards) .
These satisfy the sweet tooth to the point that if I pack them for work, I am finding that I don’t even need to fret about whether I have emergency chocolate in my desk drawer. And I feel less guilty about eating chocolate , which is always a good thing. Maybe it’s the chia? Chia just makes everything feel that much healthier.
No Bake Chocolate Energy Bites
No bake and healthy, these chocolate bites are the perfect guilt-free snack or dessert!
- 1/2 cup almond butter
- 3 tbsp honey or substitute agave syrup
- 1 tsp vanilla extract
- 3 tbsp unsweetened cocoa powder
- Up to 4 tsp warm water as needed
- 1 cup old fashioned oats raw
- 3/4 cup sweetened coconut
- 1/2 cup chia seeds
- 6 tbsp semi-sweet chocolate chips mini, preferably
- 1/2 cup dried cherries optional
In a large mixing bowl, stir together almond butter, honey, vanilla and cocoa powder. If mixture seems too thick stir in 2 tsp warm water to thin.
Add oats, coconut, chia and chocolate chips and stir until evenly coated. Add dried cherries, if desired. At this point, if mixture still doesn't stick well, stir in up to 2 tsp water as needed. Transfer mixture to refrigerator to chill until nearly set and easier to handle.
Lay parchment paper on a cookie sheet. Remove from refrigerator and shape into 1-inch balls and space apart on cookie sheet. Freeze for 4-6 hours or overnight. Then transfer to freezer bag or airtight container to store ( I store in freezer for to keep longer, but you can store in refrigerator in an airtight container.)