German Chocolate Cake Energy Bites
Rich, satisfying, chocolaty energy bites inspired by German chocolate cake. Just 25 minutes and 9 ingredients required!
Servings 14 (energy bites)
Ingredients
- 1 ¼ cup raw pecans
- 2/3 cup unsweetened shredded coconut
- 3/4 cup packed pitted dates (measured after pitting // medjool are best // if especially dry, see notes)
- 1/4 cup cacao powder or unsweetened cocoa powder
- 1/4 tsp vanilla extract
- 1/4 tsp sea salt
- 2 Tbsp creamy almond butter (or other nut or seed butter)
“FROSTING”
- 1/3 cup dairy-free semi-sweet chocolate chips (we like Enjoy Life)
- 1/2 tsp coconut oil
Instructions
- Preheat oven to 350 degrees F (176 C). Add pecans to a bare baking sheet and toast for 7 minutes. Then add coconut and toast both together for 2-5 minutes until fragrant and lightly browned, watching closely and tossing/stirring after 2 minutes to ensure even cooking. Remove from the oven and let cool slightly. Transfer to a food processor and pulse a few times until no large pieces of pecans remain (see photo). In a small bowl, reserve 1/4 cup (30 g) toasted pecans and coconut for coating the exterior of the bites (adjust amount if altering the default number of servings).
- Pulse the remaining pecans and coconut into a fine meal, then add pitted dates, cacao or cocoa powder, vanilla, salt, and almond butter. Pulse until the mixture is broken down and crumbly — we like to stop before it becomes completely dough-like so that the bites maintain some texture. It should stick together when pressed between two fingers; if still dry and crumbly, continue processing until it is sticky enough to form into a ball. If too dry, you can add a bit more almond butter — we didn't need any extra, though.
- Scoop out 1 ½ -Tbsp amounts (we like this scoop) and roll into balls. If making the default number of servings, there should be ~14 balls. Place them on a parchment-lined plate.
- “FROSTING”: To a small glass or metal bowl, add chocolate chips and coconut oil. Carefully place the bowl on top of a saucepan of simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain — ~5 minutes. You can also melt the chocolate and oil in a heat-proof bowl in the microwave in 20-second increments until melted. Remove chocolate mixture from heat.
- Drizzle the melted chocolate mixture over the bites, then sprinkle with the reserved pecans and coconut before the chocolate hardens. Enjoy right away or transfer to the fridge until the chocolate has set – about 10-15 minutes.
- Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.
Video
Notes
*If your dates are especially dry and stiff, soak them in water for a few minutes, then drain thoroughly and pat dry before use (they shouldn’t be watery when added).
*If you don’t have a food processor, you can try using a blender, but dates can be tough for blenders due to their sticky nature, so use a low speed if possible and pulse rather than blending.
*Nutrition information is a rough estimate calculated with the melted chocolate “frosting.”
*Prep time does not include optional chilling of the bites.
*If you don’t have a food processor, you can try using a blender, but dates can be tough for blenders due to their sticky nature, so use a low speed if possible and pulse rather than blending.
*Nutrition information is a rough estimate calculated with the melted chocolate “frosting.”
*Prep time does not include optional chilling of the bites.
Nutrition (1 of 14 servings)
Serving: 1 energy bite Calories: 164 Carbohydrates: 14.2 g Protein: 2.4 g Fat: 12.5 g Saturated Fat: 4 g Polyunsaturated Fat: 2.4 g Monounsaturated Fat: 4.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 44 mg Potassium: 175 mg Fiber: 3.4 g Sugar: 9.9 g Vitamin A: 21 IU Vitamin C: 0 mg Calcium: 30 mg Iron: 1 mg