Renewable Energy, Power Bites Part II

Renewable Energy, Power Bites Part II Yum

Post-holiday, an energy power bite may be just what we all need.  I read an article recently referring to trendy, nutrient-packed energy bars and bites referred to as “renewable energy.”  I like that: it’s catchy and on point.  My previous blog about Protein Power Bites was so popular, I felt a follow-up was due, especially during summer, when kids are home and moms (and dads) who don’t send their kids to sleep-away camp will be desperately searching for more energy.

Unlike my previous recipes for power bites, these energy power bites cut into squares can almost pass for a healthy brownie-like treat, or at least I would like to think so.  (And they unlike a brownie, do not need to be baked.) They have great texture and just the right amount of sweetness.  Any combination of chia, flax and hemp seeds help pack a nutritious punch into these bite size easy-to-make, energy bites.

Cocoa Oatmeal Energy Power Bites

July 4, 2017
: 16squares
: 15 min
: 45 min
: easy


  • 1 tablespoon coconut oil, melted and cooled, plus more for the pan
  • 1 ounce unsweetened chocolate, grated
  • 9 Medjool dates, pitted
  • 1/2 cup almond butter (any nut butter works)
  • 3 tablespoons ground chia seeds, flaxseed chia seeds and/or hemp seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons ground almond flour
  • 4 tablespoons oatmeal, ground
  • 1 teaspoon cocoa powder
  • 3 tablespoons unsweetened shredded coconut
  • flaky sea salt
  • Step 1 Line an 8×8 baking pan with parchment paper allowing an overhang on the sides. Melt a little coconut oil and, using a pastry brush, lightly coat the parchment paper to prevent sticking. Set aside.
  • Step 2 Place the dates in a small bowl and cover with boiling water. Cover with plastic wrap and allow to sit for 10 minutes to soften.
  • Step 3 Drain the dates and set aside.
  • Step 4 In the bowl of a kitchen mixer such as a Cusinart fitted with a metal attachment, add the coconut oil, dates and almond butter. Pulse until the ingredients come together.
  • Step 5 Add the ground flaxseed, ground chia seed, ground hemp seed, salt, cinnamon, and vanilla, pulse to incorporate.
  • Step 6 Add the almond flour, ground oatmeal, grated chocolate, cocoa powder, and shredded coconut and pulse to mix.
  • Step 7 Using your hands, press the mixture into the prepared pan. Cover with plastic wrap and chill until firm, about 1 hour.
  • Step 8 To serve, lift the parchment paper from the pan and place on a cutting board. Slice into 16 squares and sprinkle with flaked sea salt.
  • Step 9 If stored in an airtight container in the refrigerator, these squares can be kept for up to 2 week.

Related Posts

Creamy White Bean Tomato Soup Is Perfect For A Fall Night

Creamy White Bean Tomato Soup Is Perfect For A Fall Night

Do you love soup?  I sure do.  More than most other foods, I think that soup often has memories attached to it: like being nursed back to health with some homemade chicken and dumpling soup prepared by my mom.  My mom’s soup somehow always did […]

The Perfect Side Dish–Riced Cauliflower With Leeks, Kale And Walnuts

The Perfect Side Dish–Riced Cauliflower With Leeks, Kale And Walnuts

Cauliflower has become one of my favorite vegetables.  With it’s “riced” form, readily available almost anywhere, it has become even easier to cook.  Because of its mild flavor, there are virtually unlimited options to keep this cruciferous vegetable interesting. As I have gotten older, I […]

2 thoughts on “Renewable Energy, Power Bites Part II”

Have a comment? I would love to hear from you.