Almond-oat energy bites are a no-bake dessert that I've been making for a few years now. It's been a favorite of mine and of people that I've shared it with. It even appeared in the 2012 Ruche Sugar and Spice Dessert Cookbook!
I like to try out different variations of it. This time I made the best combo ever!
• 2 1/2 cups rolled oats, divided
• 1/2 cup raw pumpkin seeds divided (not raw is ok)
• 1/2 cup raisins (chopped) OR dried cranberries (chopped)
• 2 Tbs. raw sunflower seeds (not raw &/or salted is ok)
• 1 tsp cinnamon
• 1/2 cup almond butter
• 1/3 cup + 1 Tbs. honey & 2 Tbs. raw agave nectar, OR 1/3 cup organic brown rice syrup
• 1 tps. vanilla extract
• optional, 2 Tbs. roasted coconut chips
• optional, 1/4 cup mini chocolate chips
I'm especially pleased with this batch of almond-oat energy bites because I used Trader Joe's gluten-free rolled oats. Knowing that my husband can safely enjoy these bites with his gluten allergy makes me a happy wife. I also added Trader Joe's roasted coconut chips. I've tried shredded coconut strips before. But they taste and look like pieces of plastic to me. Toasting some finely shredded coconut is decent. But Trader Joe's roasted coconut chips are the best! They are light, crisp and full of flavor. Just chop them up for this recipe.
I also used my new friend, organic brown rice syrup instead of the honey and agave. The organic brown rice syrup is sugar-free and pleasantly sweet. In the past I've found that the honey and agave combo made the bites too sweet.
Along with the roasted coconut chips, I did cranberries for this batch. I also snuck in some mini chocolate chips at the last minute (not photographed)! NOTE: When you add extra ingredients, like coconut and chocolate chips, you may need to add a bit more almond butter or organic brown rice syrup/honey to be sure that everything sticks together. Add a tablespoon at a time. Also the 30 minute set in the freezer will help everything stick together (see instructions below).
1. Grind 1/2 cup oats + 1/4 cup pumpkin seeds in food processor until powders. Transfer to medium bowl; set aside.
2. Combine remaining oats, remaining pumpkin seeds, raisins, sunflower seeds + cinnamon in large bowl. Stir in remaining ingredients until soft dough forms.
3. Put the bowl of the mixture in the freezer for about 30 minutes to set. Almond butter tends to be a bit runny. The cold will help hold everything together.
4. Take bowl out of the freezer. To make 1-inch balls, put the mix in your hands and make a fist, alternating hands to make the ball. Do not roll the ball in your hands or it'll fall apart.
5. Coat balls in oat-pumpkin seed powder. Serve or store in the fridge.
Makes about 16-18 balls.
Please leave me a comment if you make them and what kind of goddies you put inside. You can totally make the almond-oat energy bites, gluten-free, raw and/or sugar-free! ENJOY!