Date and Oat Energy Bites
No-bake bites of Medjool dates, rolled oats, almond butter, flaxseed and a few dark chocolate chips. A handy snack for busy afternoons.
These little bites are what we reach for in the mid-afternoon lull, when lunch feels far away and dinner is still hours off. Soft Medjool dates provide natural sweetness and act as the glue, holding together rolled oats, almond butter and ground flaxseed.
The whole thing comes together in a food processor in about ten minutes, with no baking. A few dark chocolate chips and a pinch of flaky salt make them feel like a treat. Keep a jar in the fridge and grab two on your way out the door.
Date and Oat Energy Bites
Ingredients
- 1 cup pitted Medjool dates (about 12), packed
- 1 cup old-fashioned rolled oats
- 1/3 cup creamy almond or peanut butter
- 2 tablespoons ground flaxseed
- 2 tablespoons unsweetened cocoa powder (optional)
- 1 teaspoon vanilla extract
- Pinch of fine salt
- 1/4 cup mini dark chocolate chips
- 1 to 2 tablespoons water, if needed
- 1/4 cup shredded coconut or chopped nuts, for rolling (optional)
Method
- If the dates are firm, soak them in hot water for 10 minutes, then drain well.
- Pulse the oats in a food processor 5 or 6 times until coarsely chopped.
- Add the dates, almond butter, flaxseed, cocoa, vanilla and salt. Process for 1 to 2 minutes until the mixture clumps together into a ball.
- Pinch a bit; if it feels dry and does not hold, add water one tablespoon at a time and pulse again.
- Add the chocolate chips and pulse 2 or 3 times just to distribute them.
- Scoop tablespoon-size portions and roll them firmly between your palms into balls. Roll in coconut or chopped nuts if you like.
- Refrigerate for 30 minutes to firm up before serving.
Kitchen notes
- Medjool dates are softer and stickier than other varieties and work best here.
- Slightly damp hands make rolling much easier.
- Make them nut-free with sunflower seed butter.
Ways to vary it
Try different flavor combinations once you have the base down. Cinnamon and chopped pecans taste like oatmeal cookies. Lemon zest and shredded coconut are bright and fresh. A spoon of instant espresso powder and cocoa makes a mocha version that pairs well with an afternoon coffee.
Keeping & reheating
Keep in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Let frozen bites sit for 5 minutes before eating.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
