No-Bake Cranberry Chocolate Almond Energy Bites
Try this No-Bake Cranberry Chocolate Almond Energy Bites recipe, or contribute your own.
Try this No-Bake Cranberry Chocolate Almond Energy Bites recipe, or contribute your own.
- pinch of salt
- 1/4 cup sliced almonds
- 1/4 cup honey
- 1/2 teaspoon vanilla
- 2 tablespoons chia seeds
- 1/2 - 3/4 cup almond flour
- 1 cup certified gluten-free old fashioned oats
- 1/2 cup peanut or almond butter
- 1/4 cup gluten-free dark chocolate chips (i like enjoy lif
- 1/4 cup gluten-free dried cranberries (i like ocean spray)
- Carbohydrate 3.78023393099872 g
- Cholesterol 0 mg
- Fat 1.48762749947361 g
- Fiber 0.982978582992792 g
- Protein 0.696825356887039 g
- Saturated Fat 0.129621499945632 g
- Serving Size 1 1 Serving (7g)
- Sodium 11.6105357141147 mg
- Sugar 2.79725534800592 g
- Trans Fat 0.0908399999636404 g
- Calories 30 calories
Step-by-step
- Stir together 1/2 cup almond flour plus remaining ingredients in a large bowl until well combined.
- If mixture sticks to your hands, incorporate 1 additional Tablespoon of almond flour at a time until it's no longer sticky.
- Scoop 2 Tablespoons of the mixture then form into balls and place into a storage container.
- Refrigerate until set.
- Balls will keep for 4-5 days in the refrigerator and freeze very well.
Swapping the honey for maple syrup alters the binding chemistry completely because maple syrup contains more moisture and less natural tackiness, requiring an extra two tablespoons of almond flour to achieve the proper firmness. This preparation relies on precise moisture absorption where nut butter and honey act as structural adhesives holding the oats and seeds together. Mix the dry components thoroughly before introducing the sticky ingredients to distribute the chia seeds evenly without clumping. Adjust the almond flour in one-tablespoon increments until the dough ceases to stick to bare skin during handling.
Forming uniform portions requires a two-tablespoon cookie scoop to ensure even chilling rates across all fourteen pieces. Compact the portions firmly between the palms to eliminate air pockets that cause the spheres to crumble during storage. Chilling the formed spheres in the refrigerator for fifteen minutes solidifies the saturated fats in the nut butter, locking the final shape into place. Proper density prevents the dried fruit and chocolate chips from breaking free when bitten.
Standard mixing bowls and a rubber spatula suffice for this process, eliminating the need for specialized food processors or electric mixers. Hand-mixing preserves the structural integrity of the old-fashioned oats, preventing them from breaking down into a paste. If the nut butter is too stiff to incorporate easily, microwave it for fifteen seconds to loosen the viscosity before combining.
Pair these snacks with unsweetened black coffee or sharp cheddar cheese to balance the dense sweetness of the honey and dried cranberries. The bitterness of roasted coffee cuts through the rich oils of the peanut or almond butter, cleansing the palate between bites. Store the finished batch in an airtight container in the refrigerator for four to five days, or transfer them to the freezer for longer preservation.
