Easy No-Bake Energy Bites

With just 5 simple and nutritious ingredients, these No-Bake Energy Bites are super easy to make and eat. They store so well in the fridge for weeks and are a perfect snack to share with the kids (and eat yourself.)

No-Bake Energy Bites

There are many times during the week when I need a quick snack for my kids and myself, so I love to have a batch of these quick energy balls in the fridge ready and waiting. The beauty of this recipe is that the finished snack stores so well. And each one is sweet enough to taste like a treat—without any added sweetener—while also providing a nice dose of energy.

These taste like a homemade version of a Larabar, which are one of our favorite snacks to buy. Their mini bars have become so hard to find in flavors other than chocolate, so this is an easy way to recreate them at home, with the flavors of the fruit shining through.

I love to make these with dried cherries, but it also works with apricot and apple. And I especially love that these happen to be dairy-free and vegan so more families can enjoy them.

These store so well as balls or you can even cut them into squares.

Ingredients You Need

To make these energy bites, you’ll need the following ingredients so you know what to pick up at the store. (You don’t need honey or nut butter, since we use dried fruit to hold them together.)

• Pitted dates: You’ll want to buy pitted whole dates labeled either Medjool or Deglet Noor. They are readily available in the dried fruit aisle in regular grocery stores.
• Almonds or cashews (raw or roasted): Either of these work, just be sure to pick unsalted ones.
• Dried fruit such as cranberries, apricots, apples, or cherries: Choose one or use a mix to make your own variation.
• Rolled oats: A small amount of old-fashioned oats gives this recipe structure so they hold together without being too sticky.
• Shredded unsweetened coconut: The shredded coconut works in combination with the oats to help the balls have structure so you can roll into bites or even cut into bars.

You could vary the recipe more by adding a small amount of chia seeds, protein powder, cocoa powder, sea salt, cinnamon, or flax seed.

Step-by-Step Instructions

Here’s a look at the process involved in making these energy balls so you know what to expect. Scroll down to the end of the post for the full amounts and timing.

1. Place the nuts into a bowl and soak in hot water. This softens them so they are easy to blend.
2. Drain and add to a food processor.
3. Grind until the mixture is finely ground and starts to clump together. It should easily hold together between your fingers.
4. Roll into balls and coat with coconut, if desired.

TIP: You can eat these at room temperature or chilled, according to your preference.

Energy Bar Recipe

I love how versatile this recipe is and that it works cut it into bars, too. Which is great if your kids may prefer it that way! Simply press into an even layer in an 8×8-inch baking pan or use a silicone mold. (I used my Souper Cubes.) Refrigerate for about 30 minutes to firm up, then slice into any size bar you like.

I wrap mine in plastic wrap so they are easy to take on the go, but it also works to just put directly into a lunchbox or snack container.

You could even press in some mini chocolate chips, if you’d like.

How to Store

Store in an airtight container in the fridge for up to 1 month.

Best Tips for Success

• Soak the almonds or cashews to soften them up a little. This will make them easier to grind in the food processor.
• When you start the mixture in the food processor, it will seem like it’s not going to work. Let the machine keep running as it can take about a minute and the mixture will start to naturally hold together like cookie dough.
• Make smaller balls, if desired. A mini cookie scoop can help with this.
• Press into an 8×8-inch pan or silicone mold and cut into bars. Pop into the fridge to allow to firm up before slicing to make this easy.
• If the mixture is sticky when you try to roll it into balls, wash your hands after every few or chill the dough for a few minutes. (I’ve never had an issue, but some fruit is stickier than others!)
• To make these gluten-free, use certified gluten-free rolled oats.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

• Place the cashews into a medium bowl and cover with hot water. Let sit for at least 10 and up to 30 minutes. Drain. (This helps the nuts soften enough to grind into the batter.)

• Add the drained nuts to a food processor with the rest of the ingredients. Grind into a batter, starting on low and working up to high. (You will likely need to let the machine run for about a minute until the batter starts to hold together like cookie dough.) Stop and scrape down the sides of the bowl if needed to help the mixture move thoroughly.

• Use a 1-tablespoon measuring spoon to portion out balls. (Or press into a silicone mold or an 8×8-inch baking pan, refrigerate briefly, and slice into bars.)

• Roll in shredded unsweetened coconut, if desired.

• Store in an airtight container in the fridge for up to 1 month.
• When you start the mixture in the food processor, it will seem like it’s not going to work. Let the machine keep running as it can take about a minute and the mixture will start to naturally hold together like cookie dough.
• Make smaller balls, if desired.
• If the mixture is sticky when you try to roll it into balls, wash your hands after every few or chill the dough for a few minutes. (I’ve never had an issue, but some fruit is stickier than others!)
• Use all coconut or all oatmeal, as you like.

Serving: 2bites, Calories: 150kcal, Carbohydrates: 15g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 4mg, Potassium: 153mg, Fiber: 2g, Sugar: 8g, Vitamin A: 180IU, Vitamin C: 0.1mg, Calcium: 16mg, Iron: 1mg

This post was first published June 2016.