Almond Butter Chocolate Chip Energy Bites

Meal prep always includes a batch of our favorite No bake, Gluten-Free, Vegan Energy Bites

Just 5 ingredients & yummy!

If you’ve followed the Healthy Gluten-Free Family a while, you know that we are big fans of energy bites, or “bliss balls” as many call them. They are our go-to snack, any time of day.

There’s always a stash in our refrigerator and freezer of our favorite five-ingredient energy bite. It’s made with Barney Butter almond butter,  gluten-free oats, maple syrup, mini chips (we use Enjoy Life Foods mini chips), and shredded coconut.

They are the perfect energy boost and we’ve been known to eat them at breakfast, on the go, for snacks or dessert… see how they disappear so quickly?!

Also, super excited to share with you that I am now a Barney Butter Ambassador!  Barney Butter is the only almond butter we use.   And we’ve been using Barney Butter as long as we’ve been making these Energy Bites (which is a l o n g time!) … It’s Certified Gluten-Free, peanut-free, non-gmo and vegan and it’s the best flavor & texture.  I’m convinced that the Barney Butter texture is what makes these almond balls hold their form so well.

Scroll down to see the recipe.

Almond Butter Chocolate Chip Energy Bites

Recipe

Almond Butter Chocolate Chip Energy Bites
 
These 5 ingredient no bake bites are the perfect energy boost to fuel you through your day. The original recipe is from The Stand Juice.
Author:
Recipe type: Breakfast, Dessert, Snacks
Cuisine: Gluten-Free, Vegan
Serves: 18-24 bites
Ingredients
THE BASICS
  • 1 16oz jar Barney Butter
  • 1¼ cup Gluten-Free oats
  • 1 cup shredded coconut + extra for rolling
  • ½ cup maple syrup
  • ½ bag Enjoy Life Foods mini-chips (approx ¾ cup)
POSSIBLE ADDS
  • ½ cup cranberries
  • ½ cup finely chopped walnuts
Instructions
  1. Mix all the ingredients together in a large bowl.
  2. Roll mixture into balls of any size (I usually go with 1 to 1½ inch diameter).
  3. Add extra oats if mixture too wet.
  4. Roll in coconut.
  5. Store in refrigerator or freezer.
  6. I usually store some in fridge at all times & keep the rest frozen until needed.

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