My son Isaac was eager to try bite sized energy snacks he saw in the Washington Post by Dixie Vereen. Noticing there was minimal sugar (in the form of honey), I thought they’d be a lot healthier than the energy powder drinks and bars that my kids love. I’d been eager for some time to create a snack that wasn’t highly processed, so we adapted the recipe Isaac showed me to create one of our own.
Since my husband doesn’t eat peanut butter, we made the recipe twice. The first time, we used unsweetened, unrefined almond butter. In the second batch, we repeated the same steps and used all-natural, no sugar added peanut butter, rolling them in unsweetened shredded coconut after the dough had been refrigerated for an hour. That made it easy to tell the two types apart.
As you can see, the results were very cute! These energy bites are a wonderful treat and especially good when you’re on the go. Best of all, they taste good and the secret ingredient is a powerhouse of protein. Two of these “snacks” will fill your tank! My family didn’t want them overly sweet, so you will have to increase the honey if you desire a sweeter end result. My family was pleasantly surprised with both the taste and texture. Betayavon! Eat Hearty.
• 1 1/2 cups no-salt-added cooked or canned (from about one 15-ounce can) chickpeas, rinsed and drained
• 1/2 cup all-natural smooth peanut butter, or more as needed
• 1/3 cup honey
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt, or more as needed
• 1 1/4 cups ground oat flour, or more as needed (see headnote)
• 1/3 cup chocolate chips, you can use mini or regular
- Food processor
- Measuring cups and spoons
Combine the chickpeas, the 1/2 cup of peanut butter and the honey in a food processor; puree for 1 minute or until very smooth. Scrape down the bowl. Add the cinnamon, vanilla extract, 1/2 teaspoon of sea salt and the 1 1/4 cups of ground oat flour; pulse to form a dough with the consistency of a stiff cookie dough. If it’s crumbly, add a little more peanut butter; if it’s too sticky, add a little more oat flour. Taste, and add salt as needed. Add the chocolate chips; pulse just until evenly distributed. Wrap the dough in plastic wrap or transfer to a container and cover; refrigerate for 1 to 2 hours, until firm and well chilled.