We currently have three… no, four open jars of peanut butter in our pantry.
Why? Well, one is John’s preferred kind for adding to his daily morning smoothies, (but it has added sugar, so I don’t usually eat it), the second is a practically empty jar waiting to be filled with warm stovetop oatmeal, the third is the brand I usually have on hand, and the fourth one is a new jar of Crazy Richard’s sent to me by the company to try out.
My parents buy this brand of peanut butter, so I have no idea why I forgot about it… but I am so glad I was reminded with this jar because it is so good! Creamy & smooth, with no added salt, sugar, or oil, this is what peanut butter should taste like; because the only ingredient is peanuts!
After enjoying a few small spoonfuls straight from the jar, I used the peanut butter to make these simple, easy, and tasty energy bites. Most of the sweetness comes from dates, (with a tiny bit of maple syrup added for moisture), they are packed with energizing ingredients, and – of course – the main flavor is peanut butter.
I added cocao nibs for crunch, but if you don’t have them on hand, you could either omit them or sub them with something else. This recipe is versatile; you can add dried fruit, dark chocolate chips, coconut flakes, etc… customize them however you like!
No-Bake Energy Bites
Prep Time: 5 minutes
Cook Time: 0 minutes
Ingredients (10 bites)
- 1/2 cup all-natural unsweetened drippy peanut butter, well-stirred
- 1/2 cup lightly packed pitted soft Medjool dates, finely chopped
- 1/4-1/2 cup old-fashioned rolled oats
- 2 Tbsp ground flaxseed meal
- 1 Tbsp pure maple syrup or honey
- 1/4 tsp ground cinnamon
- 2 Tbsp cocao nibs (optional)
In a medium bowl, add all ingredients (starting with 1/4 cup oats) and stir until well combined. If your peanut butter is thick and somewhat dry, 1/4 cup oats will suffice. If your peanut butter is drippy, then you’ll want to add the full 1/2 cup oats (I did).
Using a mini ice cream scoop or spoon, scoop out dough and roll into balls between your palms. Place on a plate and refrigerate for at least an hour.
Store in an airtight container in the fridge.