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  • Jessica Larit

Coconut Peanut Butter Energy Bites!!


As you probably know by now, my family loves healthy, tasty, and on the go treats! This week I made these delicious coconut peanut butter energy bites. They are incredible and were gone in 2 days! If you are thinking about making these, I would suggest doubling the recipe. They are so easy to make and are packed with protein, dietary fiber, magnesium, vitamin E, omega-3 fats, and lignans. (which help to reduce cancer risk)


Prep time: 5 minutes Rest time: 25 minutes

Ingredients:

-1 1/4 cup of quick rolled oats (can substitute GF oats)

-1/2 cup peanut butter

-1/3 cup creamy honey

-1/2 teaspoon vanilla extract

-2 teaspoon ground flaxseed

-1/2 cup shredded coconut (chopped)

-1/2 cup mini dark chocolate chips

Chocolate Glaze Topping:

-1/3 cup dark chocolate chips (melted)

-2 tablespoons shredded coconut (chopped)


Next Step:

-In a small microwave safe bowl melt the peanut butter and honey together for 30 seconds until creamy when mixed.

-In a large bowl add the oats, flaxseed, coconut and chocolate chips. Mix with a spoon to combine. (Be sure to chop the coconut even though it is already shredded)

-Then add the peanut butter honey mixture and the vanilla and stir until fully combined.

-With your hands roll into 1 1/2 inch balls and place on a small baking sheet with parchment paper. (This recipe will make 12 coconut peanut butter balls)

-Start the glaze topping. Add the chocolate chips to a microwave safe glass bowl and melt in 25 second increments. Stir between each round as to not burn the chocolate.

-Once melted you can add the melted chocolate to a baggie and clip the end to drizzle the chocolate on top of each ball. You can also dip the top right in the chocolate if you are low on time.

-Sprinkle some of the chopped coconut on top.

-Put in the freezer for 25 minutes.

-Take out and serve!

-ENJOY!!

*For additional recipes please follow me on Instagram @a.sprinkle.of.sweet

*Store these in the refrigerator when not eating. They will last for up to a week in a sealed container.


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