I keep telling myself that the next recipe I post will be a really impressive savoury dish. Sadly, this is not that. Here in Ontario, we are currently in the midst of a devastating 3rd wave of Covid 19, which has necessitated another round of virtual learning. Consequently, my energy and ambition are both fairly low at the moment.

So. I present to you energy bites, an endlessly customizable, vegan, gluten-free, healthy-ish snack that kids can grab themselves. This particular version was adapted from my bosom buddy Kate, who lives down the street. Because they are no-bake, they are a great recipe for little bakers to tackle independently.

Chocolate Coconut Energy Bites

adapted from Kate Badger Bolohan

Yield: about 20 balls

Ingredients

1/2 cup nut butter of your choosing

1/4 cup liquid sweetener (honey, agave, or maple syrup, etc.)

2 tbs. coconut oil (optional, but helps them set up nice and firm)

1 tsp. pure vanilla extract

1 tsp. kosher salt

1/2 tsp cinnamon

1 cups rolled oats*

2 tbs chia seeds

2/3 cup of mix-ins**

*Be sure to use gluten-free oats if that is important to you

**My favourite combo is finely chopped chocolate and toasted coconut flakes, but you could also use dried fruit, flax seeds, pumpkins seeds, sesame seeds, or whatever else floats your boat!

Method

Line a sheet pan or plate with parchment
Beat together nut butter, coconut oil, and sweetener until smooth
Beat in the vanilla, salt, and cinnamon
Fold in the oats, chia seeds, and mix-ins
Assess the texture. If they feel to0 dry to hold together, add a dollop more nut butter or sweetener. If they are so wet that they can’t hold their shape when you roll them into a ball, stir in some more oats.
Use a small cookie scoop or spoon to portion balls onto the parchment
If you want your balls to be super round you can roll them between your palms (dampening your hands will help them not to stick)
Refrigerate until very firm, then pop into an airtight container
Store in the fridge.