This recipe for chocolate energy bites has spent all summer quietly being moved in front of other recipes on my kitchen cookbook holder in my vain attempt to try and remind myself to make them. I thought these would be the perfect fix for my “I wanna bake something chocolatey” need since it was far too warm to bake these past few months. Instead I have spent all summer glancing at it while passing by on my way to the beach, the lake or the garden, craving one the more I thought about them and finally stuffing it back with all the other random recipes on my wishful “to make” or “to put on my blog” list.
Of course now that the weather has cooled, we have decidedly entered autumn, and my focus has shifted away from either being in a body of water or attending to the overwhelming task of preserving and processing all the abundance of late summer I find myself rummaging around the kitchen to collect a big bowl, all the ingredients and calling on my daughter to help me out, especially since I know she loves to squeeze dough (bread, cookie or otherwise) through her fingers.
The recipe for these chocolate energy balls originated with my mother in law, hence why they are called Grammie’s chocolate energy bites. While I don’t remember what variation of these she made when I first had them, I have included all the different additions she (and I) have added to these bites over the years. I tend to stick to a more chocolate/coconut variety these days because it tastes more like a little treat but feel free to change it up to suit your own tastes.
Happy… wait.. Happy no baking!
Sophie
Grammie’s Chocolate Energy Bites
Ingredients
- 2 cups rolled oats
- 6 tbsp cocoa powder
- 1 1/3 cups unsweetened, shredded coconut
- 1 cup flaxseeds finely ground
- dash of sea salt
- 1 cup chocolate chips optional but highly encouraged
- 1 cup additions (combination of any of the following: finely chopped dates, raisins, cranberries, coarsely ground pecans, coarsely ground almonds, sunflower seeds, sesame seeds, chia seeds) optional
- 1 cup natural peanut butter
- 2/3 cup honey
- 4 tbsp coconut oil
- 2 tsp vanilla extract
Instructions
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Line a large baking sheet with parchment paper or a silicone baking mat. In a large bowl, mix together the oats, cocoa powder, shredded coconut, ground flaxseed, chocolate chips and any other additions (if using) and salt. In a medium bowl, mix together the peanut butter, honey, coconut oil and vanilla extract.
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Pour the wet ingredients into the dry ingredients and mix well until completely combined. I typically begin with a wooden spoon and finish with my hands. Roll into approximately 2" balls and place the baking sheet in the fridge or freezer to chill and set. Once the balls are set store in a sealed container in the fridge.
