Description
No-bake energy bites get an upgrade with toasted oats and coconut, laced with the warm, pungent spices of chai tea.
Ingredients
1 cup rolled oats
1/2 cup finely shredded coconut
1/2 cup ground flaxseed (flaxseed meal)
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp sea salt
1/2 cup almond butter
1/2 cup honey
3 TB maple syrup
1 tsp vanilla extract (not imitation)
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and add oats and shredded coconut. Toast for about five minutes, until mixture becomes fragrant and coconut is golden brown. Watch carefully to make sure the coconut doesn’t burn! Remove from oven and set aside to cool.
In a medium bowl, add all ingredients and mix well to combine. If the dough seems dry or crumbly, add a tablespoon or so more honey or maple syrup. Dough should be a bit sticky when finished. Cover the bowl and chill in fridge for 30 minutes.
Using a small cookie scoop, a spoon, or your hands, form 1-2 inch balls. If they’re still a little sticky, place them on a parchment-lined plate and pop them back in the fridge.
Refrigerate in an airtight container for up to two weeks, or freeze for up to four months.
Notes
… Be sure to use rolled or quick oats. Old-fashioned oats are thicker with a harder, chewier texture.
… Don’t skip the chilling step. It allows all the gorgeous flavors to absorb into the oats.
