Chocolate Peanut Butter Energy Bites (Gluten Free + Vegan)
These Chocolate Peanut Butter Energy Bites have just 5 ingredients and are sweetened with dates! These easy energy bites come together in only 10 minutes and they’re gluten-free, refined sugar free + vegan.
So I made these little Chocolate Peanut Butter Energy Bites the day before I left for Cuba, and I was so darn excited to have a homemade snack to bring along for when I inevitably got hungry and cranky on the trip…especially one filled with peanut butter + chocolate, two of my favorite things.
And then, of course, I forgot them in the refrigerator, and only remembered when I was en route to the airport. Tragic, I tell you. I thought of them longingly many times during our trip.
Thankfully, these little energy bites of deliciousness were waiting for me when I got home, and I promptly devoured a few. They were just as delicious as they were the week prior!
Of course, I then started Whole30, with no peanut butter and no oats allowed, so the rest of the batch is waiting in the freezer for me to devour in approximately 22 days.
But as long as you’re not Whole30-ing along with me, you can make these NOW! (And if you ARE Whole30ing with me, don’t worry – I’ve got a few compliant recipes coming your way soon!)
These chocolate peanut butter energy bites could not be any easier to make. They come together in about 10 minutes (depends how fast you can roll energy bites) and there’s only FIVE ingredients (I don’t count the hot water).
The sweetness and stickiness comes from Medjool dates: they’re a powerhouse of sweetness, and I’m loving them more and more these days. You can usually find them in the produce section of the grocery store – I got mine from Trader Joe’s!
The dates are blended into a smooth paste with some hot water, and then peanut butter, toasted peanuts, rolled oats, and cocoa powder are added to the mix and pulsed together until only little bits of the peanuts and oats remain. That’s all!
Then just roll into balls, or press into a small pan if you prefer bars, and get ready to snack. You can keep them in the fridge for about 2 weeks, or pop them in the freezer for longer term storage. I doubt they’ll last too long though, especially if you love chocolate and peanut butter as much as I do ;) enjoy!
Remember to #bakerita if you try the recipe!Print
- ¾ cup pitted Medjool dates (about 9)
- 2 tablespoons hot water
- ½ cup peanut butter (make sure it’s made with just peanuts and maybe salt, if you prefer)
- ½ cup toasted peanuts
- ½ cup gluten-free rolled oats
- 3 tablespoons cocoa powder
- Add the dates and hot water to a food processor or high-powered blender and blend until a smooth paste or ball forms. Add the peanut butter, toasted peanuts, rolled oats, and cocoa powder.
- Pulse until combined – there should be small bits of peanuts and oats remaining, but not too big. Be careful not to over-process so it doesn’t get too sticky or greasy.
- Roll into balls, about 1-inch across each. You can also press the dough into a small pan and cut into bars if you prefer.
- Store in a sealed bag or small lidded container in the fridge for up to 2 weeks, or in the freezer for longer term storage.
- Calories: 93
- Sugar: 4
- Sodium: 61
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 8
- Fiber: 1
- Protein: 3