Peanut Butter Energy Bites

3:00pm hits and I need a pick-me-up. I’m not a coffee drinker (trust me, I’ve tried, but just can’t get into the flavor!) and the FREE towers of M&Ms in the office are wayyyy too tempting, but I’ve found these quick and easy Peanut Butter Energy bites that hit the spot. They end up being a combination between a peanut butter snack, and cookie dough (largely because the consistency will remind you of uncooked cookie dough) and they’re just sweet enough and filling enough to keep me from snacking too, too much.

I found this recipe in The Low-FODMAP Diet for Beginners cookbook. For anyone with a sensitive stomach (especially if you’re not sure what foods are really upsetting you), this book is fantastic. Any time I feel like I need a reset / have gotten off track with eating too many things that I shouldn’t, this is a really great place to head for super clean, wholesome, nutritious and also tasty recipes.

There are so many different versions of this recipe, but below is the one that I use from the cookbook. If you’re at all inclined, I highly suggest you snag this book!

Peanut Butter Energy Bites

Prep time: 10 minutes, plus 1 hour to chill
Makes 24 energy bites

1 1/2 cups steel-cut oats

1/2 cup peanut butter or other nut butter

1/4 cup maple syrup (it’s honestly worth using the real stuff!)

1 teaspoon ground cinnamon

1/4 teaspoon sea salt

2 tablespoons dark chocolate chips

Directions:

  1. LIne a baking sheet with waxed paper
  2. To the bowl of a food processor, add the oats, peanut butter, maple syrup, cinnamon and salt. Pulse just until the ingredients are mixed together. Add the chocolate chips and pulse until the chips are pulverized and the mixture has achieved a sticky texture
    • This Jess note: I prefer when the chips are still chunky, but some may like this in a more smooth texture!
  3. Using wet hands, form the mixture into 1-inch balls. Place them on the baking sheet
  4. Refrigerate energy balls for at least 1 hour so they firm up. Then store in an airtight container in the refrigerator for up to 1 week

Modifications:

Feel free to try this recipe with different nut butters, adding whole nuts or seeds. The next time I made these, I think I’ll add some dates (not Low FODMAP approved), but I think that would give this a really nice sweetness.

This Jess rankings:

  • Making it: 10/10 – super easy, and you know I love using the food processor!
  • Eating it: 10/10 – so satisfyingly sweet and salty at the same time
  • Looking at it: 8/10 – they’re peanut butter balls, so can’t ask for too much 🙂

Check out the full book, The Low-FODMAP Diet for Beginners, on Amazon! If you’re already using it, let me know what your favorite recipes are so I can try them too!

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