Where are my snackers at?
Let me be more specific – where are my snackers at who like said snacks to be gluten free, packed with good-for-you-ingredients, AND taste like cookie dough?
That’s what I thought.
Listen up you hungry devils because today I’ve got the snack recipe to end all snack recipes, aka No-Bake Cranberry Chocolate Almond Energy Bites. One bowl, pantry staples, gluten free, freezer friendly, and did I mention they taste like cookie dough? Awww yeah.
Filling Combo of Protein, Carbs, Fat and Fiber
Oat-based, naturally sweetened, and full of protein and fiber, these no bake energy bites they provide a boost of energy whenever you need it. I regularly make a Chocolate Peanut Butter version (which is in my ebook!) to eat when 2pm hits, and I need a little something to power me through my afternoon work sesh, but Lincoln actually inspired the combination for these particular snack bites.
At some point a few months ago Ben gave him dried cranberries and now he requests them constantly. Instead of giving him a small handful though, I’ll mix them with almond slices (or almond “chips” as I call them – seems to go over better!) to balance the sugar with protein and good fat. Wanting to create an even more balanced snack with whole grains, chia seeds, and peanut or almond butter for extra protein, I created these No-Bake Cranberry Chocolate Almond Energy Bites and they are eeeeeverything. Lincoln and I both devour them and I love that they’re more substantial than a bowl of crackers/empty carbs at snack time, which just leads to more requests for snacks.
These no-bake bites also have just the right amount of sweet and completely satisfy when I’m craving something on the decadent side, too. That said, be sure to use dark chocolate chips vs milk or even semi-sweet to avoid tipping them into the dessert category.
Snack time, craving time, pre-workout time, anytime is a good time to have a No-Bake Cranberry Chocolate Almond Energy Bite. I bet you have nearly all the ingredients on hand so lets get to rollin’, shall we?
How to Make No Bake Energy Bites
This recipe blissfully falls into the “add everything into a bowl and stir” category. Woo! That said, to a large bowl add:
- Certified gluten-free old fashioned oats
- Almond flour
- Peanut butter
- Dried cranberries
- Dark chocolate chips
- Sliced almonds
- Chia seeds
- Vanilla extract
- Pinch of salt
Mix everything together with a fork then, if the mixture sticks to your hands when you try and roll it, incorporate 1-2 additional Tablespoons almond flour until the mixture is no longer sticky. The final amount used will depend on what kind of peanut butter you have. I recommend using no stir but if all you’ve got is the super drippy stuff than you’ll need more almond flour to thicken it up. It’s all good though – more protein and fiber!
Last step is to scoop out 2 Tablespoons worth of the mixture (I used a cookie scoop) then roll into balls and refrigerate until set (or let’s be real – devour 5 immediately.) These No-Bake Cranberry Chocolate Almond Energy Bites will stay nice and chewy in the fridge for 4-5 days, or you can pop them into the freezer to have on hand whenever you need a boost. I hope you love these perfectly delicious, no-bake gluten-free snacks as much as we do – enjoy!
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
No-Bake Cranberry Chocolate Almond Energy Bites
No-Bake Cranberry Chocolate Almond Energy Bites taste like cookie dough and provide a burst of energy whenever you need it. Gluten free and made in 1 bowl!
- 1/2 - 3/4 cup almond flour
- 1 cup certified gluten free old fashioned oats
- 1/2 cup peanut or almond butter
- 1/4 cup gluten free dark chocolate chips (I like Enjoy Life)
- 1/4 cup gluten free dried cranberries (I like Ocean Spray)
- 1/4 cup sliced almonds
- 1/4 cup honey
- 2 Tablespoons chia seeds
- 1/2 teaspoon vanilla
- Pinch of salt
- Stir together 1/2 cup almond flour plus remaining ingredients in a large bowl until well combined. If mixture sticks to your hands, incorporate 1 additional Tablespoon of almond flour at a time until it's no longer sticky. Scoop 2 Tablespoons of the mixture then form into balls and place into a storage container. Refrigerate until set. Balls will keep for 4-5 days in the refrigerator and freeze very well.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.