Chocolate Energy Bombs

These scrumptious lil’ chocolate energy bombs are super satisfying!

They taste like a bite of dessert, but these are packed with nutrients to keep you fueled and energetic.

Try making these chocolate energy bombs using different nut butters such as cashew butter, almond butter, or peanut butter.

Each variation turns out a little different, and OH SO GOOD in their own way!

No-bake, and just about 10 minutes of hands-on time!

This is a fun one to make with the kids.

Perfect for a quick snack or after-workout boost! Or simply a little after-dinner sweet treat.

EXCELLENT nutrient-packed treat for children and growing teenagers (so long as they don’t have any nut allergies!)

Keep a batch in your fridge for a quick energy boost.

Cashew butter gives these energy bombs a creamy decadent flavor and texture, so definitely try out that variation.

I sprinkled this batch lightly with fancy sea salt before placing them in the fridge to firm up…and OMG…they tasted more like an indulgent fancy chocolate candy than an energy bite!

Chocolate energy bombs won’t last long at your house so heads up – double your batch!

Nut butter naturally contains healthy fat, protein, and antioxidants.

So besides being an EXCELLENT healthy snack choice, this combination actually helps to manage cravings and feel satisfied.

Rachel’s tips:

2 protein energy bombs or balls per day as a snack is a perfect serving size.

I love having these on hand as my before or after workout fuel.

When shopping for ingredients:

Look for a higher percentage of cacao for the chocolate chips, and always read the ingredients.

There are always lots of questions about chocolate brands – I like to visit the specialty (nicer) chocolate section at the stores and find a really high quality, (often organic) dark chocolate bar on SALE – so I’m often trying something different because the sales dictate my purchase.

A high-quality dark chocolate bar works great too! I’ll often find a beautiful organic dark chocolate bar on sale, then chop it up to use for things like this.

I like to buy the highest quality I can find when it’s on SALE! I’m always keeping an eye out for a good deal and will often stock up when a high-quality product is on special.

Use any dark chocolate chips of your choice: the higher cacao percentage = more health benefits.

Sweetness Factor is a very personal taste preference, so you may want to use more or less pure maple syrup or raw honey, depending on YOUR family’s specific taste preferences.

Who LOVES Nut Butter!?

Many Nut Butter Varieties that are marked as “healthy” actually contain added sugars and hydrogenated oils.

Be sure to always read the ingredients.

We sometimes “grind” our own nut butter at the grocery markets that offer this service.

This way, we know that it’s JUST Peanuts (or almonds, etc) and maybe a touch of sea salt in our nut butter.
#NutButterLove
Read more here:

Leftovers:

Keep stored in an airtight container in the fridge or freezer. Wrap tightly with plastic to prevent freezer burn.

Nut-Free:

Use sun butter (sunflower seed) or tahini (sesame seed butter) and omit the peanut/nut butter.

Additional Topping Idea:
Top with coarse sea salt.

No Peanut Butter:

Use almond butter, macadamia nut butter, pistachio butter, cashew butter, or tahini (sesame seed butter) instead.
Cacao vs. Cocoa
Although they are both completely interchangeable in recipes, they are each processed differently.

Cacao is the purest form of chocolate.

It’s an excellent source of antioxidants and has a high amount of flavonoids.

Cacao is higher in protein, fiber, magnesium, and iron than its cousin cocoa.

If all you have on hand is cocoa powder, then that’s fine to use.

When you have a choice at the grocery store, reach for the lesser processed raw cacao to take advantage of its awesome health benefits in all of your homemade treats!
What’s the difference between cocoa and cacao?

How To Make Oat Flour

Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.

2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.

You may have to stop your machine and move the flour around with a spoon.

Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.

12 bombs

Ingredients:

• 1/2 cup oat flour, or ground oats

• 1/2 cup almond flour

• 2 scoops vanilla protein powder

• 1/4 cup raw honey or maple syrup

• 1/4 cup nut butter of choice (almond, peanut, cashew)

• 1/4 tsp cayenne pepper or cinnamon

• 2 squares dark chocolate, very finely chopped (or 2 Tbsps chocolate chips)

• 1/2 cup dark chocolate, melted

• optional: flaky sea salt

Instructions:

Line a sheet pan with parchment paper and make space in the fridge for it.
In a medium bowl combine the oat flour, almond flour, protein powder, honey, nut butter, cayenne pepper or cinnamon, and finely chopped chocolate.

Stir thoroughly until your mixture is blended and sticky. Form into one tablespoon balls. I used a cookie scoop for this to create nice even servings.

Melt your chocolate in the microwave on High, in 30 seconds increments, stirring after each increment. Alternatively, you can use a double boiler over the stove.

Dip each ball into your melted chocolate; Allow the excess to lightly drip off onto the already dipped balls in a zig-zag pattern as shown on mine in the photos (optional), then place on a parchment paper sheet pan.

Sprinkle with flaky sea salt if desired.

Refrigerate for 1 hour.

Keep refrigerated in an airtight container for up to 2 weeks.
Enjoy!
Rachel

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