This gluten-free, oil-free vegan recipe gets natural sweetness from dried dates. No one, whether child or adult, can resist the classic combination of bananas and peanut butter. Make a batch and keep in the freezer…you’ll be ready for any chocolate craving.
Easy | Servings: 12 | Ready In: 10 minutes | Yield: 24 “bites”
Chef Katie’s Plant-Based Cooking Tips:
Dark Cocoa Powder: For the best flavor, use a high-quality dark baking cocoa powder. It’s worth investing in a product that has deep, rich flavor. This will make your chocolate baking more delicious.
Baking Without Refined Sugar or Syrup: I’m on a mission to get rid of empty calories. These muffins don’t use any refined sugar, maple syrup, or other refined sweetener. Dried dates provide sweetness, along with healthy fiber and essential nutrients.
Double-Check the Peanut Butter Label: Use roasted peanut butter that has no added ingredients. Check the ingredients list to make sure there’s no added oil, sugar, or syrup.
Weigh your Ingredients: For the best accuracy when baking, it’s always a good idea to weigh your ingredients. A small digital scale can save you time and help you create more consistent, delicious recipes
Peanut-Free: For a peanut-free alternative, try it with almond butter or sunflower seed butter.
Flavor Kicks: Add dried spices for a pop of flavor. 1/2 teaspoon of cinnamon or vanilla would work. Or you can add a 1/4 tsp chipotle powder for spicy flavor.
Cocoa Peanut Butter Energy Bites
Ingredients
- 1 cup 160 g rolled oats, gluten free
- 1 cup 200 g pitted dates
- 1/4 cup 26 g + 2 tablespoons dark cocoa powder
- 1/4 cup 64g roasted peanut butter (no added oil or sweeteners)
- Dash of salt
- 2-4 tablespoons water as needed
Instructions
- To make the 5-Ingredient Cocoa Peanut Butter Energy Bites: Place the oats in a food processor. Purée until shredded, resembling coconut shreds. Transfer to a bowl.
- Place the dates in the food processor. Purée dates until they are well-chopped. This might take a few minutes.
- Place the remaining ingredients, along with shredded oats back into food processor with the dates. Purée.
- Drizzle in water, a tablespoon at a time, until the mixture comes together.
- The mix should hold when rolled into a ball. If it’s too dry, drizzle in more water. Too wet, sprinkle in some brown rice flour.
- Remove mixture from food processor
- Portion about 1-2 tablespoons of the mix into you hands and roll into a ball.
- Place the balls in a small bowl with cocoa powder. You can also roll these in brown rice flour. The brown rice flour tends to be better for longer storage, so that the bites don’t clump together
- Enjoy!
- Freeze or refrigerate for longer storage.
- Yield: 24 “Bites”
Notes
Nutrition Facts
Serving size: 1/12 of a recipe (about 2 bites).
Amount Per Serving
Calories 164.12
Calories From Fat (34%) 56.56
% Daily Value
- Total Fat 6.76g 10%
- Saturated Fat 1.5g 8%
- Cholesterol 0mg 0%
- Sodium 15.94mg <1%
- Potassium 265.13mg 8%
- Total Carbohydrates 23.52g 8%
- Fiber 4.11g 16%
- Sugar 10.54g
- Protein 5.79g 12%
- Calcium 0.06mg <1%
- Iron 21.06mg 117%
- Vitamin A 1.54IU <1%
- Vitamin C 0mg 0%
Shopping and Gear List
- Sincerely Nuts Chopped Dates – One Lb. Bag
- Rodelle Organic Baking Cocoa Powder Dutch Processed 25 Oz.
- Spread The Love NAKED Organic Peanut Butter, 16 Ounce
- Kirkland Saigon Cinnamon 10.7 Oz Bottles( Pack of 2) – 21.4 Oz Total
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