Servings: 24 serving(s)
Prep time: 20 minutes
Total time: 20 minutes
Trail Mix Energy Bites make a quick, healthy snack that’s no-bake, refined sugar-free and gluten-free
The possibilities are limitless with this Trail Mix Energy Bites recipe.
That’s what I love about this recipe. Your start with the base, 1 cup rolled oats and 3/4 cup unsweetened shredded coconut. To that you add a nut or seed butter, a mixture of nuts and seeds, a sticky sweetener, and chocolate chips or dried fruit. Every time you make them it will be like a different recipe.
I have given my standard recipe below but each time I make them they’re a little, or a lot, different.
As well, I’m sharing an easy trick for forming the bites. My method is quicker than rolling them into balls and ensures that the mixture holds together.
When you want just a little something sweet these energy bites hit the spot. They’re just sweet enough, are filling and full of good stuff.
To make these Trail Mix Energy Bites school friendly, substitute sunflower seed butter for the peanut butter and use all seeds instead of nuts.
Trail Mix Energy Bites will last for a week in the fridge.
Tip: My new favourite version is made with sunflower seed butter in place of the peanut butter and white chocolate in place of the chocolate chips.
Trail Mix Energy Bites Recipe
Makes 24 pieces
- 1 cup rolled oats (not instant) GF if necessary
- 3/4 cup unsweetened shredded coconut
- 2 Tbsp. sunflower or pumpkin seeds
- 1/4 cup peanut butter, almond butter or sunflower seed butter
- 2-3 Tbsp. Crosby’s Fancy Molasses
- 2 Tbsp. honey or maple syrup
- 2 Tbsp. hemp seeds
- 2 Tbsp. ground flax
- Pinch of salt
- 1/2 teaspoon vanilla
- 1/4 cup chocolate chips or dried fruit
- Combine oats, coconut and sunflower or pumpkin seeds in the food processor and pulse until minced.
- Add remaining ingredients and pulse until everything comes together, adding one extra tablespoon of molasses if necessary.
- To shape the mounds, scoop the mixture into a one-tablespoon measuring spoon and press it firmly into the spoon until the top is flat. Nudge the mound out of the measuring spoon and place on a parchment-lined baking sheet, flat side down.
- Store in a cool place.
One more thing…
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