Cashew Coconut No Bake Energy Bites
I drink herbs twice a day.
My acupuncturist prescribed them a while ago, and they seem to be helping, so I stick with it.
They taste horrible, though.
I mean, I can stomach them, but they are bitter. And leave an aftertaste. And look like sludge.
To make the herb drinking a little more pleasurable, I usually have something small to eat with them.
I drink them around 10:30am every day, as that coincides with the time I usually need a little pick-me-up to get me through until lunch. I often times exercise right after this, so having a small nibble gives me that extra energy to power through a good workout.
I have recently gotten bored with my usual raw almonds, and was trying to think of something I could have at that time that would give me some energy, satisfy my sweet tooth in a healthy way and not have a big caloric load.
Oh, and lessen the bitterness of those herbs. I mean, a girl’s gotta do what a girl’s gotta do.
Which leads me to this amazing recipe today!
These Cashew Coconut No Bake Energy Bites have the perfect combination of sweetness and staying power, giving me a boost of energy and nutrition to get me through the morning.
And if you happen to drink Chinese herbs, they pair perfectly with those as well :).
Cashews are at the heart of this no bake recipe.
If you haven’t used cashews much, now is the perfect time to start! These nuts are a powerhouse of nutrition, and are one of the lowest fat and highest protein nuts out there!
Cashews are actually seeds as opposed to nuts, and are rich in plant based protein, fiber, copper, zinc, magnesium and antioxidants. Cashews are made up of 21% protein, 46% fat and 25% carbohydrates, making it a filling and high-protein food choice (source).
One of the most important things about the nutrition of the cashew is the healthy fat content. Almost 62% of the fat in a cashew is monounsaturated fat, the “good” fat. This means that, when used as a part of a balanced diet, cashews can help reduce the risk of coronary artery disease, cancer, diabetes and obesity.
They have also been shown to help prevent migraines, maintain healthy skin and improve bone health.
Three cheers for cashews!
1/4 cup of raw cashews offers 196 calories, 5 grams of protein, 1 gram of fiber and 16 grams of fat.
While the fat is healthy fat, it is still fat. More isn’t always better! When eating all nuts, watch your serving size and exercise portion control to get the most benefit.
Meaning you shouldn’t probably eat all of these energy bites in one sitting.
Even though you may possibly want to because they are THAT GOOD.
Cashews mix with oats to form the base of these energy bites. Dates are added for their natural sweetness and sticky texture. Peanut butter and coconut oil add more healthy fat and our “liquid” component.
Then coconut and chocolate chips round out the party because they just make everything better.
I have made quite a few energy bite recipes in my day, and these are far and away my favorite! The taste combination gives you a slightly sweet bite that is perfect any time of day. The protein, fiber and healthy fat will give you a natural energy boost without any of the typical sugar crashes.
These no bake energy bites are perfect as a pre-workout snack or when a sweet craving strikes. They can be used as an after dinner treat in place of ice cream or cookies, and they work great as a healthy option for kids!
They have quickly become my toddler’s favorite snack request.
I’m off to make my herbs and have a snack.
Cashew Coconut No Bake Energy Bites
- 1/2 cup oats
- 1/2 cup raw cashews
- 20 large dates pitted
- 2 tablespoons peanut butter
- 2 tablespoons melted coconut oil
- 2 tablespoons shredded coconut
- 1/4 cup chocolate chips
- Place the cashews and oats in a food processor and blend until a course meal forms.
- Add the rest of the ingredients and pulse and blend until completely incorporated and a sticky mixture forms.
- Wet your hands and gently roll the mixture into 1 inch balls. Place the balls on parchment paper on a plate and place in the refrigerator to harden. Then transfer to an airtight container and keep in the fridge for one week or the freezer for 1 month.