energy

Peanut Butter Protein Energy Bites made with oats, dark chocolate chips, chia seeds and flax! A great source of protein, fiber, and healthy fats. They’re perfect as a snack or breakfast on the go. Filling, require no baking, healthy, and delicious!

Peanut Butter Protein Energy Bites (Vegan, Gluten-Free)

oats

coconut

peanut butter

flax seed (flax meal)

non-dairy chocolate chips (optional)

maple syrup

Tbsp chia seeds

vanilla

Combine all ingredients in a food processor.

Blend until the oats are chopped and a dough is formed. Usually about 30 seconds.

Scoop out 2 Tbsp. of the mixture and form into a ball. Set on a cookie sheet lined with parchment paper.

Chill in the fridge for about 30 minutes or until ready to eat. Can be kept in the fridge up to a week.

Simple and delicious. The kids love them.

These are wonderful. I ended up with 18 but that is because I used my hands to form them and that was the best size for my hand. My kids and husband love these.

Good morning from Virginia I just made these and I love them I ended up with about 18 also and they're sitting my refrigerator right now should we put them in a airtight container

Fantastic recipe. My family does not always appriciate eating vegan but this was a home run hit!. I am now on the hook to double the recipe every time I make it because their only complaint is that I don't make enough! This is loved by kids and adults!

Fantastic recipe, loved by both kids and adults in our home. My family does not always appriciate eating vegan but this was a home run hit!. I am now on the hook to double the recipe every time I make it because their only complaint is that I don't make enough!

I made these except with almond flour instead of shredded coconut and they tasted great.

So delicious! This is a great recipe! I didn’t have any maple syrup so I used yacon syrup for a gut-friendly boost. I didn’t have any choc chips so added a dash of cinnamon. Reminded me of eating oatmeal cookie dough as a child and didn’t miss the flour, sugar and eggs at all! Keep these terrific recipes coming!

I'm making my 3rd batch this week today, they are the perfect grab snack for my 4 kids. I double the recipe each time I make them and do half the flax seed meal and replace with hemp hearts and more chia seeds. I also do half the recommended chocolate chips.

These are so delicious - I can't stop eating!

I just made these and they were delicious! I've made hundreds of peanut butter balls in my many years in the kitchen but these are THE BEST yet, hands down. I'm delighted to have discovered your website and am looking forward to trying more of your recipes.

Hi Shane. I made these delicious bites yesterday. My husband &amp; I both 💕 looove them. I’ all be making more this week to share with my family out on the boat this weekend. I just know they’re all going to love them too. Thank you so much for all your great recipes. 👍

The flavor is amazing! I do have a question on consistency. What do you mean when you say it'll form a batter in about 30 sec? I did recipe as printed, including the chocolate chips. But for me it made a fine crumbly texture. They did hold together well if I kept them small (I made 23) and really packed them together in my hand. Should it have made a more cohesive texture? Should I add a bit of water? 
Thanks - and I love your recipes!!

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Extrem leckere und Energy Balls für die perfekte Energie zwischendurch, vegan und gluten-frei. Kernig, nussig, angenehm süße, gerollt in leckeren Kokosraspeln.

Energy Balls mit Walnüssen und Zimt (15 Minuten!)

288 g Medijool Datteln (entsteint)

Walnusskerne

g Mandelmus oder ein anderes Nussmus

3,5 g Chia Samen

Prise Meersalz

TL Zimt

g Sonnenblumenkerne (optional) (optional)

g Kokosnussraspeln

Sollten die Datteln sehr hart sein, vor der Verarbeitung 30 Minuten in heißes Wasser einlegen und abseihen. Bei qualitativ hochwertigen Medijool Datteln kann dieser Schritt ignoriert werden, da die Datteln in der Regel weich genug sind.

Für den Teig alle Zutaten in einen Food Processor (ich verwende hier meinen MagiMix) oder Hochleistungsmixer geben und mixen bis ein gleichmäßiger Teig entstanden ist. Dieser sollte schön klebrig, aber nicht zu trocken sein.

TIPP: Unbedingt lange genug mixen, bis der Teig richtig schön ölig wird und sich zu einem Klumpen formt.

Mit feuchten Händen 18 Kugel mit einem Gewicht von circa 25g formen (hier empfiehlt sich auch ein Eisportionierer) und in den Kokosnussraspeln rollen.

TIPP: Energy Balls eine Nacht im Kühlschrank durchziehen lassen, dann werden sie richtig schön lecker.

Restliche Riegel in eine wieder verschließbare Box geben und im Kühlschrank oder Gefrierfach lagern. Im Kühlschrank halten sie etwa 1 Woche, im Gefrierschrank bis zu 4 Wochen.

Keep these little balls of protein goodness in the fridge ready for when you need a bit of a boost. Along with nuts, they contain egg white and hemp protein

Nut & raisin protein balls

raisins

tsp vanilla extract

hemp protein powder

ground almonds

crunchy peanut butter (without palm oil

almonds

Put the raisins in a jug with the egg whites and vanilla and blitz with a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">hand blender</a> until the raisins are finely chopped. Stir in the oats, hemp powder, ground almonds and nut butter and mix well to make a soft dough.

Divide into seven&nbsp;and roll in the toasted almonds to make balls. Store in the fridge, in a container, for up to a week.

For a low-fat energy lunch try a carbohydrate-heavy baked potato with a light and nutritious filling

Spicy tuna & cottage cheese jacket

tuna

½ red chilli

spring onion

cherry tomatoes

coriander

jacket potato

low-fat cottage cheese

Preheat the oven to 180C/Gas 4/fan oven 160C. Prick the potato several times with a fork and put it straight onto a shelf in the hottest part of the oven. Bake for approximately 1 hour, or until it is soft inside.

Mix tuna with chilli, spring onion, cherry tomatoes and coriander. Split jacket potato and fill with the tuna mix and cottage cheese.

You only need a couple of minutes to whip up these healthy, no-bake bars made with hemp protein. They're all-natural, nutrient-packed and totally delicious!

No-Bake Vegan Hemp Protein Bars

(150 g) raw almonds

dates

cinnamon

(70 g) plain organic hemp protein

First place the nuts in a processor and mix until broken down. It&#8217;s okay if there are still some large pieces.

Add in the dates and continue to mix, stopping to press down as needed.

Add in the rest of the ingredients and process until it forms a thick dough.

Remove and press into a small square baking pan lined with wax or parchment paper.

Place in the freezer for 60 minutes or the fridge for a few hours.

Store in the fridge in an air-tight container for up to 1 week or the freezer for up to 3 months.

Hi there, 

I love these bars, they are delicious, but I just cannot get the consistency right! Maybe I'm not adding enough dates? Every time I try they fall apart! Any advice would be greatly appreciated.

This tasted amazing!! Thank you very much Deryn for your recipe. I can see a lot of potential with mix and matching different ingredients as the core ingredients can be used in combination with virtually anything.

Just made these and cannot stop eating them. Easy to make and delicious! Thank you!

mine came out a bit oily , might have been my almond butter I am guessing

This fat-burning smoothie for weight loss blends sweet pineapple with fiber-rich kale and celery to satisfy your tastebuds, promote fullness and boost your metabolism. This light yet filling smoothie can support weight loss efforts thanks to the low-calorie healthy ingredients.

Fat Burning Smoothie for Weight Loss

kale

cucumber (chopped)

grapefruit

green tea (chilled)

celery

pineapple (frozen)

tbsp chia seeds

Place kale, cucumber, grapefruit and green tea into blender.

Puree on high-speed until smooth.

Add celery and pineapple to blender.

Blend again on high-speed until everything is pureed.

explanations are clear and direct very genuine attitude and energy plus full of inspiration . thank you for who you are and what you . many blessings

This is a delicious recipe! I make this frequently as a substitute for my usual creamy go-tos. I don't usually have avocado, so I use a little banana instead. I use decaf green tea. Today I realized I didn't have pineapple, so I subbed mango, and it was just as good! A very versatile recipe!

Bake a batch of these dainty banana and white chocolate cupcakes from Good Food reader, Mita Patel. They are perfect for afternoon tea or a bake sale

Banana cupcakes

wholemeal flour

tsp baking powder

golden caster sugar

butter

semi-skimmed milk

bananas 1 mashed, 1 sliced

white chocolate

Heat oven to 190C/170C fan/gas 5. Line a bun tin with 8 paper cases. In a large bowl, mix the flour, baking powder and sugar with a pinch of salt.

In a separate bowl, beat the egg, melted butter and milk for 20 secs; add the mashed banana and beat for a further 5 secs until everything is nicely mixed.

Pour the banana mix into the flour and fold everything together. Once it is almost combined, add 85g of the white chocolate – the mixture will still look a little lumpy. Spoon the cake mix into the paper cases and bake for 18-20 mins until golden and risen, and a skewer inserted comes out clean. Cool on a wire rack.

Meanwhile, melt the remaining white chocolate over a pan of barely simmering water. Allow to cool a bit, then spread on top of the cakes. Add a couple of slices of banana and sprinkle with cinnamon.

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Peanut Butter Protein Energy Bites ...

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Top 7 energy recipes from across the web

The most viewed energy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut Butter Protein Energy Bites ...

Energy Balls mit Walnüssen und Zimt...

Nut & raisin protein balls

Spicy tuna & cottage cheese jacket

No-Bake Vegan Hemp Protein Bars

Fat Burning Smoothie for Weight Los...

Banana cupcakes

The most viewed energy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine