No Bake Cranberry Coconut Energy Bites

I love a portable, easy to grab-and-go snack that keeps me feeling satisfied. These energy bites do just that! There are only 7 simple ingredients in these little protein-packed balls of goodness. This recipe highlights a fruit and nut combination sweetened with maple syrup. (For a more indulgent chocolate-filled bite sweetened with honey, check out my other post.)

No Bake Cranberry Coconut Energy Bites
Yield: 16-26 bites

Ingredients
1/2 cup dried cranberries, chopped
1/4 cup pecans, finely chopped
1/2 cup Bob's Red Mill Gluten Free Quick Cooking Oats
1 cup shredded coconut
1/4 cup ground flaxseed
3/4 cup peanut butter
1/4 cup pure maple syrup

Directions
1. In large bowl, mix together cranberries, pecans, oats, coconut, and flax.
2. Add peanut butter and maple syrup. Using sturdy spatula, stir and fold together until well incorporated.
3. Scoop about 2 tablespoons of mixture into your hands. Roll and press into bites. If mixture is too dry, add a bit more peanut butter or maple syrup. If mixture is too wet, add a bit more coconut or oats. You want a slightly sticky dough texture.
4. Store in an airtight container for up to 2 weeks. Enjoy!

Recipe adapted from Beaming Baker.

No Bake Energy Bites

The nutritious ingredients packed into these bite-sized snacks are a healthy balance of protein, fat, and fiber to fuel your body. They're perfect to grab for a quick breakfast on-the-go, a pick-me-up during the afternoon slump, or a treat late at night when you need to satisfy your sweet tooth. They're like a potato chip... I bet you can't eat just one!

No Bake Energy Bites
Yield: 20-25 balls

Ingredients
1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
2/3 cup shredded coconut
1/2 cup finely ground flaxseed
1/2 cup mini semisweet chocolate chips
2 Tbsp sunflower kernels
1/2 cup creamy peanut butter
1/3 cup honey
1 tsp vanilla

Directions
1. Mix all ingredients together. (Be patient! It may take a minute to get everything completely incorporated.)
2. Set mixture in refrigerator for about half an hour.
3. Roll into small balls, about 1 inch in diameter. (I used a small cookie dough scoop.)
4. Store in air tight container in refrigerator.

Recipe adapted from Gimme Some Oven.