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Almond & Coconut Energy Bites

Updated: Jul 14, 2020


Everyone has a favorite chocolate or candy that reminds them of childhood and not having to worry about most things. For me, it's Bounty. I didn't really see it in the United States until lately, hidden in the corner of the European section of the grocery store. I know...I'm so fan-cay. It's basically a mound of coconut covered in milk chocolate. The closest thing here is an Almond Joy and, boy does it give me joy to put that thing in my belly! It's like a rush of endorphins that makes me forget that I have to work hard to afford things and I can no longer eat 4 bars in a sitting without gaining 34 pounds and maybe some stomach pains.


One of my favorite go-to pantry items is IMO syrup. What?! It's a natural pre-biotic, plant-based syrup that adds just the right amount of sweetness with no weird aftertaste. Plus, you get that extra fiber boost!



What can a girl do have my treat and abs too? Make this recipe. Packing flavor, energy, and memories, these almond & coconut protein bites are gonna make you say "I just got paid in happiness!". Now, just make sure to share and not eat them all in one sitting. At least try.

 

Ingredients:

80 g dry, quick-cooking oats

60 g honey

60 g VitaFiber IMO syrup

30 g unflavored egg white protein powder

1 flax egg (7 g flax seed meal combined with 3 Tbsp hot water)

15 g unsweetened coconut flakes

30 g mini chocolate chips

120 g almond butter


Directions:

  1. In a microwave safe bowl, combine honey, VitaFiber, and almond butter. Microwave for 15 seconds.

  2. With a handheld or stand mixer, mix in oats, protein powder, flax egg, coconut flakes, and chocolate chips into the bowl.

  3. Line an 8” x 8” baking dish with parchment paper or plastic wrap. Pour mixture on top and flatten with a spatula.

  4. Refrigerate for 1 hour then cut into 16 equal pieces.


Macros per Serving (16): 14 g of carbs | 5 g of fats | 4 g of protein

NOTE: macros are based on the ingredients I used which may vary from actual ingredients used in the making of this recipe.



What I Used:


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