Description

Indulge in these rich, no-bake bites featuring natural date-caramel sweetness, hearty oats, and a crunchy toasted coconut coating. Inspired by DASH diet principles, they are the perfect grab-and-go treat for a satisfying energy boost.

Ingredients

Scale

1¼ cups old-fashioned rolled oats
⅔ cup unsweetened shredded coconut (for coating)
⅓ cup ground flaxseed meal
½ cup pitted Medjool dates (roughly chopped)
3 tablespoons chia seeds
⅔ cup unsalted creamy almond butter
4 tablespoons dulce de leche
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon

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Instructions

Toast the Coconut: Preheat your oven to 325°F (165°C). Spread the ⅔ cup of shredded coconut in a single layer on the small baking tray. Bake for 3–5 minutes, stirring halfway through, until the coconut is fragrant and a light golden-brown hue. Transfer the toasted coconut to a shallow dish and set aside to cool completely.
Prepare the Dough Base: In the bowl of a food processor, combine the rolled oats, ground flaxseed meal, unsalted almond butter, dulce de leche, chopped dates, chia seeds, vanilla, and cinnamon.
Process to Combine: Secure the lid and pulse the mixture 5–7 times to break everything down. Then, process continuously for 60–90 seconds, scraping down the sides of the bowl as needed, until the ingredients form a cohesive, sticky dough that holds its shape when pressed together.
Chill the Mixture: Transfer the dough to a mixing bowl, cover, and refrigerate for at least 15 minutes. This brief chill will make the dough less sticky and easier to handle.
Portion and Shape: Line the large baking sheet with parchment paper. Using a 1-tablespoon scoop, portion the chilled dough into 24 even sections. With clean hands, roll each portion firmly between your palms to create a smooth, compact sphere.
Coat and Serve: Gently roll each ball in the dish of toasted coconut, pressing lightly to ensure the flakes adhere evenly. Place the finished bites on the prepared baking sheet. Enjoy immediately, or store for later.

Notes

Storage: Keep the energy bites in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to 2 months; let them sit at room temperature for a few minutes before enjoying.
Variations: Feel free to substitute the unsalted almond butter with unsalted creamy peanut butter or sunflower seed butter. Dried apricots or figs can be used in place of Medjool dates.
Pro Tip: If your dough feels too dry to hold together, add another teaspoon of unsalted almond butter or a tiny splash of water and process again.

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 215