Oatmeal Peanut Butter Cookie Energy Bites with Chia + RAW CACAO NIBS
Would you wanna know very well what my diet program was all the other day? (Even if you don’t, I’m still going to let you know.)
Well, it’s pretty basic: Eating in the Whole Foods salad bar and shoveling these simply no bake oatmeal peanut butter cookie energy bites into my mouth at an extremely fast pace.
From last week’s taking in travels, I’ve learned a couple of things: 1) It’s astonishing just how much you can devote to a salad bar AND 2) I absolutely plan on making these energy bites weekly for the others of summer season. Because once summer time is over, it’s BAKING season (not it ever ended for me personally).
Initially I had planned about making these as granola bars,but when I used the consistency, they finished up working much better mainly because energy bites. And I have to admit, I’m a HUGE fan. They were the perfect pre-workout fuel and fundamentally an any-time kind of snack. Which girl’s got to have her snack foods.
A great perk about these bites is that they’re freezer friendly. I actually eat them straight out of the freezer because they’re still chewy and delicious and flavor like frosty cookie dough that I wish to live in. I have no idea?
To create these bites even more nutritious, I added both in chia seeds and raw cacao nibs. Both offer an excellent source of nutrients including fibers, omega-3 and proteins, which is exactly the reason I called these energy bites. And it’s an extra bonus that they do taste such as a giant serving of oatmeal peanut butter cookie dough.
I know my love for peanut butter is out of control. Similar to my like for Justin Bieber. Uhhhh did I just state that? #belieber
I hope you LOVE these energy bites as much as I do.
If you make anything from AK, be sure to tag #ambitiouskitchen on Instagram – I really like seeing your masterpieces and featuring followers! There are also me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).
Calorie consumption: 149
Dietary fiber: 3.9g
2 1/2 tablespoons water
1 teaspoon vanilla extract
1 1/3 cups oats
2 tablespoons chia seeds
2 tablespoons cacao nibs
In a big bowl, stir jointly oats, chia seeds and raw cacao nibs. Set aside.
Add schedules and water towards the bowl of a meals processor and practice a few times until times begin to break down a bit and form a paste. Next add maple syrup, vanilla and peanut butter; process once again until it starts to look like a wet cookie dough and substances are well combined.
Add wet ingredients to dry ingredients and mix using a solid wood spoon. I love to make use of my hands because it’s easier to obtain everything combined well. I know it’s a little messy, so my advice would be to coat your hands with handful of coconut oil so that the dough doesn’t stay. Once the elements are well mixed, type into 1 inch balls. Store in an airtight pot in the refrigerator. Balls can last for 5-7 times or could be frozen for up to a month.
If you’d like, you can always use mini chocolate potato chips instead of cacao nibs, simply know that the nourishment may be slightly different.
If you have any inquiries with regards to the place and how to use almond flour bread, you can speak to us at our web site.