These delicious Energy Bites are nutrient and energy-dense, and travel-friendly. They’re also paleo, vegan, and easily whole30-adaptable.
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 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!
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).
How to Make 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:
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.
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:
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:
Process the mixture for at least 30 seconds, or until the nuts are well chopped and the ingredients are combined:
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:
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. Get the full recipe below, and a full video below that if you want more guidance. 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!
- 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
- 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
- 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.
- 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.
- 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.
- The energy bites will store at room temperature for at least a week. Enjoy!
*You can also use freeze dried strawberries or blueberries.
Recipe adapted from Natalie Perry's How to Make Fruit & Nut Energy Bites.
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