Sharing this healthy treat I make every week to keep my self from reaching in the cookie jar! These delicious little bites are perfect as a healthy snack, breakfast, or even dessert to knock out that night time sweet tooth.
This recipe is so easy to customize, you can incorporate your favorite add-ins like flax seed, chia seeds, raisins, protein powder, walnuts and shredded coconut.
These can be stored in the fridge up to a week, but I’m pretty sure they won’t last a week because they’re so freaking addicting!!! Play around with different combinations and tweak to what works for you, the combinations are endless and most importantly have fun making these, they are a total guilt free treat 🙂
DID YOU MAKE THIS DISH?
If you make this dish, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @thetableofspice or hashtag #thetableofspice or both! Looking through the photos of recipes you all have made is my favorite!
No Bake Protein Bites
Ingredients
- 1 cup dry oats
- ½ cup peanut butter or almond butter
- ½ cup semi sweet chocolate chips
- ½ cup ground flax seeds
- ⅓ cup honey or agave
- ⅓ cup shredded coconut
- 2 tbsp chia seeds
- 1 tsp vanilla extract
Instructions
- Stir all ingredients together in a medium bowl until thoroughly mixed. If mixing with a wooden spoon doesn’t work use your hands, that’s what I did.
- Roll into balls of whatever size you would like. (Mine were 1” in diameter). Story in air tight container and keep refrigerated for up to 1 week. Double this recipe if you want to make a bigger batch.
Notes
- I took half of the dry oats and pulsed them in the food processor a couple of times, I personally think its easier to mix and roll into balls, also you get the smooth and crunchy texture over all.
- If you feel like the mixture is hard to work with while forming the balls, place the mixture in the fridge for 20 mins. (I used a mini cookie scooper to get even sized balls
- If your allergic to peanut butter you can use, almond butter,sunflower seed butter, and cashew butter.
- Using different sweeteners such as agave works great in this recipe and its vegan.
- I prefer semi-sweet chocolate chips because its not to sweet, but you can use any vegan chocolate chips, white chocolate chips, butter scotch chips and also mini chocolate chips
