Almond Butter Energy Bites & Raw Vegan Maple Bites

Almond Butter Energy Bites

I’m going to say it: these are the best energy bites I’ve made yet (thanks to this blog.) You can whip up a batch of these in no time with ingredients you probably already have. The combination of ground sunflower seeds and almond butter is like a party, no, a disco party in your mouth.  I was throwing these back all week before my workouts when I didn’t want a full meal (or just throughout the day, because sometimes life is just one big sweat-session, lets not lie.)

  • 1/4 cup sunflower seeds
  • 1/2 cup walnuts
  • 1/2 cup almond butter
  • 1/4 cup honey
  • 2 tsp cocoa powder (original recipe calls for espresso powder)
  • 1 cup quick or rolled oats
  • 2 tsp sesame seeds


  • In a food processor or blender, pulse the sunflower seeds into a powder, then add the walnuts and repeat until crumbly
  • In a medium bowl, stir together the almond butter, honey and espresso powder until combined. Next, add the oats, sesame seeds and crumbly mixture of walnuts and sunflower seeds. Stir until combined
  • Cover the bowl (I used plastic wrap) and let sit in the fridge for about 40 minutes, this allows the mixture to firm up, allowing you to shape it into balls easier
  • Roll into balls (about 15-20)

These will last for a week in your fridge (if you can resist the temptation!)

Raw Vegan Maple Bites

I absolutely love thisrawsomeveganlife which is where this recipe was inspired from. It’s a sweet treat made with whole ingredients, but it’s so delicious you’ll think it’s “junk food.” The creater of the original recipe calls them Vanilla Caramel Coconut Donut Holes, so there’s a yummy description if you needed another one.


For the dough:

  • 2/3 cup oats (quick or rolled)
  • 2/3 cup cashews (I used walnuts instead)
  • 2/3 cup pitted dates
  • 1/8 teaspoon fine grain sea salt

For the glaze:

  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1/8 teaspoon vanilla extract


To make the chewy, decadent dough:

  • Combine all the ingredients into a thick, moist dough in a high speed blender or food processor
  •  Roll into balls (anywhere between 8-12) and put them in a container in the freezer for about 20 mins

To make the sticky, sweet glaze:

  •  Melt the coconut oil on low heat, turn off the heat then stir in the maple syrup and vanilla (if you have liquid coconot oil, no need to heat it)
  • The glaze should look like a thin caramel sauce, so dip the bites into it, rolling them around so each is completely covered
  • Return the bites to the freezer for another 20 mins or until glaze has solidified, then re-dip them in the remaining glaze
  • Repeat this process until all of the glaze is used (about 2-3 times total)
  • These bites can be stored in the fridge for a week (or you can switch them to the freezer a few mins before eating if you like them more solid)

I hope you enjoy both of these recipes  especially when you’re in a rush and need some energy (or something sweet!)


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