Protein & Fiber Energy Bites
Protein & Fiber Energy Bites
Ingredients
For the Energy Bites
- 1 can chickpeas, 15 ounces, drained and rinsed
- 1 cup rolled oats
- 1 teaspoon vanilla extract
- 2 protein powder, unflavored, vanilla, or chocolate
- 1/2 cup peanut butter, or almond butter
- 1/4 cup unsweetened plant-based milk, such as almond milk
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons flaxseed meal
- 1/4 cup maple syrup, or other liquid sweetener like agave
- 1/4 teaspoon salt
For the Coating
- 1/2 cup shredded unsweetened coconut
Instructions
- 1
Drain and thoroughly rinse the chickpeas under cold water. Place them in a colander and shake off excess water.
⏱️ 2 min
- 2
Add the drained chickpeas, rolled oats, vanilla extract, protein powder, peanut butter, plant-based milk, cocoa powder, flaxseed meal, maple syrup, and salt to the bowl of a food processor.
⏱️ 3 min
- 3
Process the mixture until it forms a thick, uniform, dark brown paste. Scrape down the sides of the food processor as needed to ensure all ingredients are well combined. The mixture should be quite dense.
⏱️ 5 min
- 4
Transfer the blended mixture to a medium-sized mixing bowl. Use a spoon or spatula to give it a final stir, ensuring there are no dry spots and everything is thoroughly combined.
⏱️ 3 min
- 5
Scoop out small portions of the mixture (about 1 to 1 1/2 tablespoons each) and roll them between your palms to form smooth, spherical balls. This recipe should yield approximately 16-18 energy bites.
⏱️ 10 min
- 6
Place the shredded unsweetened coconut in a shallow dish. Roll each energy bite in the coconut, pressing gently to ensure an even coating of flakes all around.
⏱️ 5 min
- 7
Arrange the coated energy bites on a plate or in an airtight container. Refrigerate for at least 30 minutes to allow them to firm up before serving. Store any leftover bites in an airtight container in the refrigerator for up to 1 week.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Protein & Fiber Energy Bites
Ingredients
For the Energy Bites
- 1 can chickpeas, 15 ounces, drained and rinsed
- 1 cup rolled oats
- 1 teaspoon vanilla extract
- 2 protein powder, unflavored, vanilla, or chocolate
- 1/2 cup peanut butter, or almond butter
- 1/4 cup unsweetened plant-based milk, such as almond milk
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons flaxseed meal
- 1/4 cup maple syrup, or other liquid sweetener like agave
- 1/4 teaspoon salt
For the Coating
- 1/2 cup shredded unsweetened coconut
Instructions
- 1
Drain and thoroughly rinse the chickpeas under cold water. Place them in a colander and shake off excess water.
⏱️ 2 min - 2
Add the drained chickpeas, rolled oats, vanilla extract, protein powder, peanut butter, plant-based milk, cocoa powder, flaxseed meal, maple syrup, and salt to the bowl of a food processor.
⏱️ 3 min - 3
Process the mixture until it forms a thick, uniform, dark brown paste. Scrape down the sides of the food processor as needed to ensure all ingredients are well combined. The mixture should be quite dense.
⏱️ 5 min - 4
Transfer the blended mixture to a medium-sized mixing bowl. Use a spoon or spatula to give it a final stir, ensuring there are no dry spots and everything is thoroughly combined.
⏱️ 3 min - 5
Scoop out small portions of the mixture (about 1 to 1 1/2 tablespoons each) and roll them between your palms to form smooth, spherical balls. This recipe should yield approximately 16-18 energy bites.
⏱️ 10 min - 6
Place the shredded unsweetened coconut in a shallow dish. Roll each energy bite in the coconut, pressing gently to ensure an even coating of flakes all around.
⏱️ 5 min - 7
Arrange the coated energy bites on a plate or in an airtight container. Refrigerate for at least 30 minutes to allow them to firm up before serving. Store any leftover bites in an airtight container in the refrigerator for up to 1 week.
⏱️ 30 min