Nothing is better than the combination of peanut butter and chocolate! These Snicker Energy Bites take the classic combination of peanut butter and chocolate up to the next level with the addition of roasted peanuts, a hint of caramel like vanilla and a dash of sea salt. They are gluten free, dairy free, and grain free.
This recipe uses both crushed peanuts and whole so that you still get little chunks of peanuts in every bite, which gives these energy bites the perfect texture with a little bit of chew too! For the best sweetness level we recommend using honey in this recipe however you can also use agave, brown rice syrup, maple syrup, or even 1 cup of soaked pitted dates.
As holistic nutritionists, and private chef’s, we love using raw cacao in this recipe because of the amazing nutritional benefits of it. Raw cacao can be found in most grocery stores in the natural foods section. It has no added sugars and is minimally processed which makes it rich in fibre and a great source of minerals like; iron, magnesium, and manganese. But if you don’t have raw cacao or can’t find it you can still substitute regular cocoa into this recipe.
If you are allergic to peanuts don’t worry you can still make these delicious treats! Simply substitute the peanut butter for almond butter and add in one cup almond flour and a half cup of almonds instead of peanuts.
We love making these energy bites year round but they are absolutely perfect for the warmer months as you get a nice sweet treat but without the heat of turning the oven on. These little bites are also perfect to add to your own at home meal prep and pair perfectly with Vancouver summer adventures like; hiking, camping, beach picnics, and so much more!
Pro tip you can make double batches of these and freeze them in an airtight container for up to three months for quick and easy snacking!
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Makes 14-16 Portions
1 cup Whole Dry Roasted Peanuts
½ cup Crushed Peanuts
⅓ cup Peanut Butter
⅓ cup Honey, Agave, Brown Rice Syrup, Maple Syrup, Dates**see notes if using dates
¼ cup Raw Cacao
1 tsp Pure Vanilla Extract
Pinch of Salt
Add crushed peanuts. peanut butter, honey, vanilla, raw cacao, and sea salt into a food processor, or high speed blender, and process until mixture has combined.
Place in whole roasted peanuts and process again until mixture is combined but still has chunks of peanuts in it.
Using a small cookie scoop, or a spoon, divide the mixture into 14-16 balls measuring about 2 tablespoon balls.
Place the balls into an airtight container and store in the refrigerator for longer term storage (5-7 days). These can also be stored at room temperature for 2-3 days.
If using dates instead of honey use 1 cup of medjool dates that have been pitted and soaked for about 10 minutes in warm water.
This recipe was created by nutritionist and blogger Danielle from Thyme to Nourish, you can check out more of her recipes here.