I divide my time between San Francisco and Tahoe, California. I love skiing and snow sports and log many hours at Homewood, Squaw Valley, and Alpine Meadows in Tahoe.
I have a midweek ski ritual where I stop by Coffeebar at Squaw for a matcha latte made with almond milk and an energy ball. Do I sound like a basic yoga girl or what? They also have paleo bowls, woot. But anyway, probably my favorite aprés ski snack of all time is their energy ball made with (from what I can tell) peanut butter, chocolate chips, chia seeds, oats, and coconut oil, give or take a few ingredients.
So I set out to recreate it at home, and to make a sugar free version at that.
Nut Butter Energy Bites (No Bake!)
These can be made mostly sugar free. They’re also gluten and dairy free and can be made vegan. So versatile!
The oats provide you with some good soluble fiber; you get good fats from the nut butter and coconut oil; and we all know chocolate is a superfood! Best of all, these will be very low sugar if you use monkfruit. Pretty much the perfect snack for the 3pm slump. A good mix of protein, fat, and carbs.
Here is what you’ll need + recipe variations:
- Nut butter of your choice. I LOVE peanut butter, so that’s what I used here. You can use almond butter and probably sunbutter too. Avoid Jif or other crappy peanut butters that contain hydrogenated oils and added sugar.
- Gluten free rolled oats
- Coconut oil
- Granulated sugar free sweetener. My go-to is Zen Sweet, which is a granulated monkfruit sweetener. You could also use xylitol. Both safe for diabetics. Alternatively if you don’t have a granulated sweetener, you could use honey or maple syrup (see adjustments in recipe), but it won’t be mostly sugar free.
- Sea salt (I like this kind).
- Unsweetened flaked coconut
- Dark chocolate. I use a bar of 70 – 80 percent dark and chop it. Very low sugar (this one has only 12 grams of sugar for the whole bar). You can also use Enjoy Life for a vegan version. They’re dairy and soy free. If you use regular sized chocolate chips, chop them down a bit. I have also used these dark chocolate covered cacao nibs from Trader Joe’s, and they work perfectly! They’re the ideal size.
- 1 cup nut butter of your choice
- 1.5 cups gluten free rolled oats
- ¼ cup melted coconut oil
- 2 tbsp granulated monkfruit sweetener (or more to taste. I like treats on the not-so-sweet side).
- 2 tsp vanilla
- pinch sea salt
- ½ cup unsweetened flaked coconut
- ½ cup mini dark chocolate chips or chopped chocolate
- Variation: ¼ cup honey or maple syrup along with 2 tbsp coconut oil if you don't have monkfruit.
- First off, melt coconut oil and whisk in the granulated sweetener til dissolved.
- In a medium mixing bowl, stir together nut butter, coconut oil/monkfruit, and vanilla. If using honey or maple syrup, just whisk that in together with nut butter, melted coconut oil (be sure to only use 2 tbsp in this case), and vanilla.
- Mix in rolled oats and flaked coconut. I usually use my hands to incorporate everything.
- Add pinch salt, then stir in chocolate chips (I also use my hands for this).
- Roll into balls. This works best with clean, wet hands. Batter will be sticky.
- Refrigerate for 30 minutes or longer so they set.
- Keep refrigerated.
Super easy, and probably fun for kids too. Let me know how they turn out!
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