These Coffee Hazelnut Energy Bites prove there is more than one way to enjoy coffee!

Energy bites are known by several different names including energy balls, power balls, or bliss balls. A tasty, portable, and convenient on-the-go snack, these bites are great for the lunch bags. They are also  the perfect pre- or post-workout snack. I often take one with me if I am out running errands and they are a frequent snack packed when I travel as they can be consumed on the go.

One of the best places I find for ingredients for these energy bites is my local bulk food store. Here, I can purchase just the precise amount of each ingredient needed for the recipe and I am not left with a big bag or container of some ingredient I might not use for anything else.

This recipe for Coffee Hazelnut Energy Bites calls for Medjool dates.  These are large dates that have a softer, more chewy texture than the smaller firmer dates.  The latter do not have the rich flavor that the Medjool dates have. Because of their soft texture, Medjools are great to infuse with the coffee for these energy bites.

Energy bites freeze very well and I have a stash of about four kinds stowed away in my freezer at the moment as I like a variety to choose from.  Later in this posting, you will find links to other energy bite recipes on my website.

These treats are not difficult to make but, in terms of special equipment, a food processor is required to prepare them and to get the ingredients well mixed.

 [Printable recipe follows at end of posting]

Coffee Hazelnut Energy Bites

Ingredients:

5 oz Medjool Dates, pitted and coarsely chopped (apx. 6-7 large dates)
½ cup strong hot coffee (e.g., Espresso)

4 oz hazelnuts, finely ground (apx. 1 cup)
¼ cup smooth hazelnut butter
2 tbsp honey
1 tbsp coconut oil, melted and cooled
2 tbsp cocoa
2 tsp hemp protein powder
1 tbsp ground chia seeds
1/8 tsp cinnamon
1/16 tsp fine sea salt
1 cup quick rolled oats (gluten-free, if required), pulsed 4 – 5 times in food processor
2/3 cup shredded coconut

Method:

Pour hot coffee over dates in small saucepan. Cover and let sit 20 minutes, stirring once or twice. Drain, reserving the coffee.

Place drained dates in bowl of food processor. Pulse 8 – 10 times. Add 1 tbsp reserved coffee, pulsing until dates form a thick, pliable, moist, paste-like consistency. Add 1 tbsp additional coffee, if required.

Add remaining ingredients and pulse mixture until well combined. If mixture seems too dry, add 1 – 2 tsp of reserved coffee. Place mixture in refrigerator for 15-20 minutes to chill.

Roll mixture by hand into balls, using approximately 25g of mixture per ball.  Place balls on parchment-lined baking sheet and place in freezer for 20-25 minutes to firmly set. Store, in single layers separated by waxed paper, in airtight covered container in refrigerator for up to five days or, for longer storage, store in freezer.

Yield: Apx. 22 balls

For other energy bite recipes from My Island Bistro Kitchen, click on the links below:

No-bake Chocolate Almond Bliss Balls
Peanut Butter Coconut Energy Balls
Prune and Pistachio Power Balls

Print

Coffee Hazelnut Energy Bites

These no-bake Coffee Hazelnut Energy Bites prove there is more than one way to enjoy coffee! Super great treat for when the energy wanes.

Course Snack

Keyword energy balls, energy bites

My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

• 5 oz Medjool Dates, pitted and coarsely chopped (apx. 6-7 large dates)
• ½ cup strong hot coffee (e.g., Espresso)
• 4 oz hazelnuts, finely ground (apx. 1 cup)
• ¼ cup smooth hazelnut butter
• 2 tbsp honey
• 1 tbsp coconut oil, melted and cooled
• 2 tbsp cocoa
• 2 tsp hemp protein powder
• 1 tbsp ground chia seeds
• 1/8 tsp cinnamon
• 1/16 tsp fine sea salt
• 1 cup quick rolled oats (gluten-free, if required), pulsed 4 – 5 times in food processor
• 2/3 cup shredded coconut

Instructions

1. Pour hot coffee over dates in small saucepan. Cover and let sit 20 minutes, stirring once or twice. Drain, reserving the coffee.
2. Place drained dates in bowl of food processor. Pulse 8 – 10 times. Add 1 tbsp reserved coffee, pulsing until dates form a thick, pliable, moist, paste-like consistency. Add 1 tbsp additional coffee, if required.
3. Add remaining ingredients and pulse mixture until well combined. If mixture seems too dry, add 1 – 2 tsp of reserved coffee. Place mixture in refrigerator for 15-20 minutes to chill.
4. Roll mixture by hand into balls, using approximately 25g of mixture per ball. Place balls on parchment-lined baking sheet and place in freezer for 20-25 minutes to firmly set. Store, in single layers separated by waxed paper, in airtight covered container in refrigerator for up to five days or, for longer storage, store in freezer.

Recipe Notes

Yield: Apx. 22 balls

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