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Raw Energy Snack Bites 2 Ways (Allergen Friendly)

A quick and easy snack that's healthy, delicious, and perfect for grabbing to go.
Prep Time 30 minutes
Servings 16 balls (per flavor)

Ingredients

Date+Oat "Cookie Dough":

  • 1 cup pitted dates + boiling water
  • 2 cups rolled oats be sure they are gluten free if necessary
  • 1 tablespoon coconut oil
  • 2 teaspoons chia seeds
  • 1 tablespoon flax seeds
  • 1/4 cup raw pepitas
  • 1 scoop vanilla plant-based protein powder
  • 1/2 teaspoon sea salt optional
  • 1 teaspoon pure vanilla extract optional
  • 1/2 cup chocolate chips vegan

Maple Tahini Rice Crispy Balls:

  • 3 tablespoons maple syrup
  • 3 tablespoons tahini
  • 1 1/2 cups crispy rice cereal
  • 1 1/4 cups quick oats be sure they are gluten free if necessary
  • 2 tablespoons This antioxidant seed blend
  • 1 tablespoon chia seeds
  • 1 scoop vanilla plant-based protein powder
  • 1/2 teaspoon sea salt optional
  • 1 teaspoon pure vanilla extract optional

Instructions

Date+Oat "Cookie Dough":

  1. Soak the dates in a glass cup or measuring jar with just enough boiling water to cover them.
  2. Add the oats and protein powder to a food processor or blender and pulse until finely ground. Add the soaked dates (with the water) then add the remaining ingredients, except chocolate chips and pulse again until as smooth as you'd like. (I left mine a bit gritty for texture but if you'd rather, you should probably be able to get it completely pureed.) Pour in chocolate chips/or chunks and pulse just to combine.
  3. Roll the mixture into small bite-size balls (about 2 teaspoons each). If you're mixture seems a bit sticky or too soft, place it in the fridge to chill for about 30 minutes and it should be easier.

Maple Tahini Rice Crispy Balls:

  1. Soak the dates in a glass cup or measuring jar with just enough boiling water to cover them.
  2. Add the oats and protein powder to a food processor or blender and pulse until finely ground. Add the remaining ingredients, except rice crispies and pulse just to combine. Fold in the rice crispies.
  3. Roll the mixture into small bite-size balls (about 2 teaspoons each). The mixture might be a bit harder to roll into balls so be sure to compress them tightly with your hands.

Recipe Notes

Store these separately in air tight containers to avoid the rice crispies getting soggy.