Raspberry Coconut Energy Bites

These delicious Raspberry Coconut Energy Bites are healthy, nutrient and energy-dense, and travel-friendly. They’re also paleo, vegan, and easily whole30-adaptable!

Bowl Of Raspberry Coconut Energy Bites In Light Blue Ceramic Weave Bowl

You never have to be hangry again with these energy bites in your life!

All joking aside, that was one of the biggest positives I had when I started making these.

There have been times when I’ve roamed around the airport during my travels, looking for something half decent to eat, where I concluded that I’d rather just be hangry (hungry + angry) than spend $12 on an egg sandwich.

But now when I travel, I take these raspberry coconut energy bites with me. Because all the ingredients in the bites are shelf-stable, you can take them along with you for errands or travels, and you don’t have to worry about them going bad, since they last about a week at room temperature.

They’ve become a staple for my family and the flavor combinations are endless!

Bowl Of Raspberry Coconut Energy Bites in Ball Form With Toasted Coconut, Almonds, and Dates

Though I’ve been making protein energy bites for a long time, these are paleo and Whole30-compliant, and more about fat than protein. I was inspired by my friend Natalie’s post here, which lays out a general base recipe, and started testing out different flavor combinations I like.

I’ve tried a bunch of different kinds with the help of my Flavor Bible, but this Raspberry Coconut version is my favorite of them all.

(A close second is Blueberry Cashew, which is the exact same except substituting cashews for the whole almonds, and freeze dried blueberries for the raspberries).

Let me show you how to make these simple energy bites!

To get started, toast a cup of unsweetened coconut flakes in a dry skillet for about 3-4 minutes, until the coconut turns golden:

Toasted Unsweetened Coconut Flakes In Skillet with Purple Dexas Spatula

It is astounding what a difference it makes to toast coconut. The flavor is much better!

Now let’s look at a few of the other main ingredients in these bites. You’ll need medjool dates for sweetness and to bind everything together, and I like to use fancy large medjool dates.

Large Fancy Medjool Dates In Plastic Container

They’re really sweet and moist, and the ideal choice here. Some of the other date varieties are drier and smaller, and they don’t work as well.

Another important ingredient is blanched almond flour, which you can see here:

Blanched Almond Flour from Trader Joe's In Stainless Steel Measuring Cup Poured Into Food Processor

It’s a super finely ground almond with a really light texture. You can easily find this at Trader Joe’s or Whole Foods, and many other grocery stores.

Here’s a look at all the ingredients to gather in the bowl of a food processor: toasted coconut, whole almonds, freeze dried raspberries (easy to get at TJ’s or Whole Foods), blanched almond flour, medjool dates, vanilla extract, and coconut oil:

Freeze Dried Raspberries, Medjool Dates, Toasted Coconut, Blanched Almond Flour, Raw Almonds, Vanilla Extract, and Coconut Oil in Food Processor

Process the mixture for at least 30 seconds, or until the nuts are well chopped and the ingredients are combined:

Raspberry Coconut Energy Bites Mixture In Food Processor Bowl, All Chopped Up

Now all you have to do is roll the mixture into balls.

I find it easiest to use a medium cookie scoop to portion out the mixture, then roll that into balls:

Raspberry Coconut Energy Ball Scooped From OXO Medium Cookie Scoop

The energy bites will keep for at least a week, and they’re a great snack to have on the go.

A parting note: to make these Whole30-compliant, simply leave the vanilla extract out (since it has alcohol in it).

Baby James loves these too. Enjoy!

Raspberry Coconut Energy Bites

These delicious Raspberry Coconut Energy Bites are healthy, nutrient and energy-dense, and travel-friendly. They're also paleo, vegan, and easily whole30-adaptable!

Bowl Of Raspberry Coconut Energy Bites In Light Blue Ceramic Weave Bowl
2 reviews

Ingredients

  • 1 cup unsweetened coconut flakes
  • 16 large medjool dates, pitted
  • 1.2 oz bag freeze dried raspberries
  • 1 cup blanched almond flour
  • 1 cup whole almonds
  • 2 tsp vanilla extract
  • 3 tbsp virgin coconut oil

Instructions

  1. Start by toasting the coconut. My preferred method is to put the coconut flakes in a dry skillet set over medium heat, and cook for about 3-4 minutes, stirring frequently, until the coconut is golden. Let cool while you prepare the other ingredients
  2. In the bowl of a food processor, add the pitted medjool dates, freeze dried raspberries, blanched almond flour, whole almonds, vanilla extract, coconut oil, and toasted coconut flakes.
  3. Process the mixture for at least 30 seconds, or until all the nuts are well-chopped and the ingredients are combined. If you pinch the mixture together with your fingertips, it should hold together.
  4. Roll the mixture into 1" balls. I find it easiest to first use a medium cookie scoop to portion out the mixture, then roll that into a ball.
  5. The energy bites will store at room temperature for at least a week. Enjoy!

by

Recipe Notes

Recipe adapted from Natalie Perry's How to Make Fruit & Nut Energy Bites.

Nutrition Information Serves 24     adjust servings
Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 146kcal Calories from fat 84
% Daily Value
Total Fat 9g14%
Saturated Fat 4g20%
Transfat 0g
Sodium 2mg0%
Carbohydrate 15g5%
Dietary Fiber 3g12%
Sugars 11g
Protein 3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

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