Atb Pb Energy Bites Recipe

Measure and toast (optional)

Measure out all ingredients. If using chopped nuts and you want more aroma, spread nuts on a small baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes until fragrant; cool before using.

Line an 8x8-inch pan or a small baking sheet with parchment paper or prepare a plate and set aside for rolling bites.

In a medium bowl, combine 1.5 cups rolled oats, 0.25 cups ground flaxseed, and 0.25 tsp fine sea salt. If making the chocolate version, add 1 tbsp unsweetened cocoa powder and whisk dry ingredients together to distribute evenly.

In a separate small microwave-safe bowl or saucepan, gently warm 0.75 cups peanut butter and 0.25 cups honey together until fluid and easily stirrable (about 15–25 seconds in microwave or 1–2 minutes over low heat). Stir in 1 tsp vanilla extract.

Pour the warm peanut butter-honey mixture over the dry ingredients. Stir with a sturdy spoon or spatula until a thick, even dough forms. If the mixture seems too dry and crumbly, add up to 1–2 tbsp additional honey or peanut butter; if too wet, add 1–2 tbsp more oats or ground flaxseed to reach a malleable consistency.

Fold in 0.25 cups mini chocolate chips, 2 tbsp shredded coconut (if using), 2 tbsp chopped toasted nuts (if using), and 1 tbsp chia seeds (if using). Ensure mix-ins are evenly distributed but avoid over-stirring which can melt chips.

Use a small cookie scoop (about 1 tbsp) or a heaping teaspoon to portion the mixture. Roll each portion between your palms to form compact 1-inch (approximately) balls. You should get about 18–22 bites depending on size.

If coating, pour the 0.25 cups of coating (extra ground flaxseed, finely chopped nuts, or cocoa powder) into a shallow dish and roll each ball in the coating to lightly coat. Press coating gently so it adheres.

Place formed bites on the prepared parchment-lined tray and refrigerate for at least 30 minutes to firm up. This step helps them hold shape.

Store finished energy bites in an airtight container in the refrigerator for up to 10–14 days, or freeze for up to 3 months. If frozen, thaw in the refrigerator or at room temperature for 15–30 minutes before eating.