These easy and delicious No-Bake Chocolate Covered Protein Energy Bites contain 15 grams of protein per treat! Made with wholesome ingredients like oats, almond butter, hemp seeds, pumpkin seeds, and dates, these nutty delights are a healthy snack.
You’re looking at our household’s latest favorite treat!
These Chocolate-Covered Energy Bites feature a classic energy bite layer with a delightful chocolate topping.
The concept is similar to peanut butter cups, but with some nourishment packed in. At 15 grams of protein per treat, these handy little nuggets are both delicious and healthful!
Easy to prepare and even easier to eat, I’m saying this customizable treat checks all the boxes!
All of the ingredients come with their own set of health benefits, so I’m more than happy to enjoy it on a regular basis.
Let’s discuss the simple ingredients for these chocolate covered protein bites! The great news is the full list can be found at any grocery store, and the recipe is highly customizable.
Ingredients for No Bake Chocolate Covered Energy Bites:
Unsweetened Almond Butter: The majority of the volume of these protein bites is unsweetened almond butter.
Quick Oats: Some whole grain rolled oats bring complex carbs and also helps balance out the wet-to-dry ratio so that everything binds nicely.
Protein Powder: Here for the protein! Pick your favorite kind of protein powder. I use Naked Whey, which is unsweetened unflavored whey protein powder.
I have also used unsweetened egg white protein and goat whey protein. Unless the protein powder is unflavored, you will be able to taste it. Vanilla protein powder works great.
Hemp Seeds and Pumpkin Seeds: Hemp hearts add omega-3 fats, and pumpkin seeds are full of antioxidants, magnesium, and zinc.
Medjool Dates: Used to sweeten the energy cups and to add a sticky substance for binding.
Pure Vanilla Extract: A splash of vanilla brings warm flavor for maximum enjoyment.
Chocolate Chips: The icing on the cake! If you’ve ever wondered how to take a snack to the next level, apply a thin layer of chocolate.
Use your favorite chocolate chips in this application. Sugar-free chocolate chips are a great option for lower sugar. Dark chocolate chips for my deep chocolate lovers, and semi-sweet chocolate chips for a good balance of sweetness.
Coconut Oil: Without coconut oil, the chocolate layer is slightly more difficult to bite through. It adds a slight coconut flavor, which I love, and also a creamy richness. Butter works amazingly here too.
Sea Salt: Salt is a big flavor enhancer! It belongs both in the bottom layer and in the top layer. For the chocolate layer, I use coarse flaky sea salt.
Recipe Customizations:
- Use peanut butter instead of almond butter. Any nut butter or seed butter works as long as you enjoy the flavor. Sunflower seed butter and cashew butter are popular options.
- Replace the coconut oil with melted butter.
- Swap out the hemp seeds and/or the pumpkin seeds with a different kind of seed or nut. Ground flax seeds, chia seeds, sunflower seeds, pecans, and walnuts are all good options.
- Love dried fruit? Add dried cranberries, raisins, apricots, etc.
- Use 3-5 tablespoons of pure maple syrup instead of dates.
- Swap out the protein powder for collagen powder or more oats.
Now that we’ve covered the basics, let’s make these mouth-watering beauties!
How to Make Chocolate Covered Energy Bites:
Transfer all of the ingredients (except for the water) for the energy bites to a food processor. Process until everything is combined. The mixture should be thick and fairly crumbly.
Add 2 tablespoons of water and continue blending the ingredients. Stop the food processor, stir, and if needed, add 1 to 3 additional tablespoons of water. I add 3 to 4 tablespoons total.
The mixture is the right consistency when you can press it together easily and it keeps its shape. Similar to cookie dough, but slightly thicker.
Scoop the energy ball mixture into a 12-hole muffin tray using a spoon or a cookie scoop. Use the back of the spoon to press it into an even layer.
Note: If you have an older muffin tray that has lost its nonstick coating, spray the holes liberally with cooking spray. This makes for easier removal.
Transfer the chocolate chips and the coconut oil to a microwave-safe bowl. Microwave for 20-second intervals, stirring well in between each interval, until melted, about 60 seconds total.
Drizzle the melted chocolate mixture over the energy bite layer. If desired, sprinkle with flaky sea salt.
Freeze for 1 hour, or until the chocolate is hard. Use a paring knife or a butter knife to wedge between each energy bite and the side of the muffin tin. They will pop right out! Enjoy!
Store energy bites in an airtight container or a zip lock bag in the refrigerator for up to 1 week. Freeze for up to 3 months.
And that’s it! A sweet treat made with better-for-you ingredients that is here for everyday enjoyment.
For my fellow healthy eating fanatics, this no bake energy bites recipe is the perfect staple. It quenches the sweet tooth while bringing protein and healthy fats to your treats.
Change it up with different flavors using pantry ingredients!
If you love protein balls and no-bake energy balls like this, also try out these favorites!
More Energy Ball Recipes:
- Lemon Poppy Seed Energy Balls
- Cranberry Almond Protein Balls
- Fig and Date Energy Balls
- Cinnamon Raisin Protein Energy Balls
- No-Bake Power Balls
- Chocolate Chip Peanut Butter Protein Balls
Your next hyper-fixation easy snack!
Chocolate-Covered Energy Bites Recipe
Equipment
Ingredients
- 1 cup unsweetened almond butter or peanut butter*
- ⅔ cup quick oats or rolled oats
- ½ cup protein powder or more oats
- 3 Tbsp hemp seeds or ground flax seed
- 4 Tbsp pumpkin seeds or sunflower seeds
- 6 to 8 pitted medjool dates or 3 to 5 Tbsp pure maple syrup to taste
- 1 tsp pure vanilla extract optional
- ½ tsp sea salt
- 2-6 Tbsp water**
Chocolate Layer:
- ⅔ cup chocolate chips
- 2 Tbsp coconut oil
- Flaky sea salt optional
Instructions
- Transfer all of the ingredients (except for the water) for the energy bites to a food processor. Process until everything is combined. The mixture should be thick and fairly crumbly.
- Add 2 tablespoons of water and continue blending the ingredients. Stop the food processor, stir, and if needed, add 1 to 3 additional tablespoons of water. I add 3 to 4 tablespoons total. The mixture is the right consistency when you can press it together easily and it keeps its shape. Similar to cookie dough, but slightly thicker.
- Use a spoon or a cookie scoop to scoop the energy ball mixture into a 12-hole muffin tray. Use the back of the spoon to press it into an even layer.
- Transfer the chocolate chips and the coconut oil to a microwave-safe bowl. Microwave for 20-second intervals, stirring well in between each interval, until melted, about 60 seconds total.
- Drizzle the melted chocolate mixture over the energy bite layer. If desired, sprinkle with flaky sea salt.
- Freeze for 1 hour, or until the chocolate is hard. Use a paring knife or a butter knife to wedge between each energy bite and the side of the muffin tin. They will pop right out! Enjoy!
- Store energy bites in an airtight container or a zip lock bag in the refrigerator for up to 1 week. Freeze for up to 3 months.
Notes
Nutrition
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These look great, Julia! Do you know of a replacement I could use for oats?
Thanks, Karen! You can replace the oats with more protein powder, or with 1 cup of almond flour. Let me know if either of those work!