Fruit and Nut Energy Bites
These no-bake bites come together in a food processor and set up in the fridge — no oven required. Medjool dates are the secret: their sticky sweetness binds the oats and nuts without added sugar. Roll them in shredded coconut or cocoa powder for a finished look.
Snack · No-bake • 15 min
Ingredients
- 1 cup (about 10) Medjool dates, pitted
- ½ cup rolled oats
- ½ cup raw almonds or walnuts
- 2 tablespoons almond butter or peanut butter
- 1 tablespoon chia seeds or flax seeds (optional)
- ¼ teaspoon kosher salt
- Shredded coconut, cocoa powder, or crushed nuts, for rolling (optional)
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Steps
- If dates are dry, soak them in hot water for 10 minutes, then drain. This makes them blend more smoothly.
- Combine dates, oats, almonds, nut butter, chia seeds (if using), and salt in a food processor. Pulse until the mixture is finely chopped and holds together when pressed between your fingers — about 30–45 seconds. Don't over-process into a paste; you want some texture.
- Scoop out 1-tablespoon portions and roll between your palms into balls. If the mixture is sticky, wet your hands lightly with water.
- Roll each ball in shredded coconut, cocoa powder, or crushed nuts if desired. Place on a plate or small baking sheet and refrigerate for at least 30 minutes to firm up.
- Store in the refrigerator. The bites firm up as they chill and are ready to grab anytime.
Tips & Variations
Make Ahead
Make a double batch. These keep for up to a week in the refrigerator and get better as they sit.
Storage
Refrigerate in an airtight container (separate layers with parchment) for up to 1 week. Freeze in a single layer, then transfer to a freezer bag, for up to 3 months. Eat frozen or thaw for 10 minutes.
Substitutions
Any nut or seed butter works — sunflower seed butter for a nut-free version. Dried apricots or figs can replace some dates. Mini chocolate chips folded in after processing make them taste like cookie dough. Add 1 tablespoon cocoa powder to the food processor for chocolate energy bites.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
