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almond vanilla protein energy bites (balls) in a blue bowl on a towel
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Almond Vanilla Protein Energy Bites

Wholesome bite-size snack with oats, dates, seeds, nuts, whey protein, and mini chocolate chips.
Prep Time15 minutes
Total Time15 minutes
Course: Snack Food
Cuisine: American
Servings: 30
Calories: 133kcal
Author: Judy Purcell

Equipment

Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup sunflower seeds , unroasted
  • 1/2 cup pumpkin seeds , unroasted
  • 3/4 cup pitted dates , or 1/3 cup date sugar
  • 1/2 cup vanilla whey protein powder
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 3/4 cup almond butter or peanut, or sun butter
  • 1/2 cup walnuts , coarsely chopped
  • 1 cup mini chocolate chips
  • 1/3 cup water -- as needed ,or more, as needed

Instructions

  • Blend the Base: In a food processor, combine the rolled oats, coconut flakes, sunflower seeds, pumpkin seeds, dates, protein powder, cinnamon, vanilla extract, and sea salt. Pulse until the mixture is finely chopped and starts to form a thick dough.
  • Add Almond Butter: Add the walnuts and nut butter, and pulse to combine. Sample the texture and add water to moisten, if needed, so it holds together when rolled. (More water will make it more like soft, uncooked cookie dough.)
  • Mix in Chocolate Chips: Transfer the mixture to a bowl and fold in the mini chocolate chips by hand.
  • Shape the Bites: Scoop out portions of the mixture (about 1 tablespoon each) and roll them into bite-sized balls. Place them on a parchment-lined tray.
  • Chill and Store: Refrigerate the energy bites for at least 30 minutes to firm up, then transfer them to an airtight container and store them in the fridge for up to two weeks.

Notes

NOTE: Don't worry if the mixture seems oily when rolling. Sometimes the seeds or nut butter oils can separate when processed—this doesn't change flavor or texture once set. Rolling the balls of dough in oats will help absorb any oils and keep them tidy.  
Tips & Variations:
  • It’s best to add the walnuts with the nut butter so they don’t get over-processed, which can cause the oils to separate.
  • If the mixture is too sticky to handle, chill it in the fridge for 10-15 minutes before rolling, or roll in additional dry oats to coat.
  • For a unique flavor, lightly toast the oats, coconut flakes, and nuts before processing.
  • If you prefer a doughier texture, add more water in STEP 2.
  • Optional Mix-ins:
    • Buckwheat flakes (gluten-free)
    • Kaniwa Flakes
    • Toasted quinoa or quinoa flakes
    • Chia seeds (see note above)
    • Flax seeds (see note above)
    • Sesame seeds
    • Pistachios
    • Pecans
    • Hazelnuts
    • Chocolate or strawberry protein powder
    • Instant coffee
    • Pumpkin pie spice
    • Chai spices

Nutrition

Calories: 133kcal | Carbohydrates: 10g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 47mg | Potassium: 121mg | Fiber: 2g | Sugar: 7g | Vitamin A: 21IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 1mg