Energy Bites For All Your Adventures


While the weather was nice this weekend I daydreamed about all of the summer trails I am going to hike, the rivers I am going to float, and the fun summer adventures I am going to have. Since my dreams were slightly crushed yesterday with the wonderful May snowstorm, I decided to try my hand at making chocolate chip cookie energy balls that I could take with me on said adventures when the weather warmed up.

Every time I hike I always bring along a TramBar or something of the sort. While scrolling through Pinterest recently I found a great recipe for energy balls and I thought that I could try and make those. My recipe differed a good amount from the ones that I saw but still taste delicious.

The main ingredients that you will need for these energy balls are peanut butter, protein powder, honey, chocolate chips, ground flax seed and shredded coconut. You can add in other ingredients for different textures and flavors, too. The bites are no bake and hold really well at room temperature after being refrigerated.

For my energy balls I mixed all the ingredients together first in a large cooled metal mixing bowl. I left the mixture in the bowl and refrigerated it for about thirty minutes. Once firm, I rolled the dough into two-inch balls and placed on coated wax paper so not to stick. After all the balls were formed I decided to roll them in shredded coconut for an extra bit of crunch and sweetness. Store in your refrigerator in a zip lock for up to a week or freeze for a month. They are a great snack when you need a pick  me up and I’m sure they will be delicious and helpful to power through your summer adventures.

Energy Bites For All Your Adventures


  • 1 cup rolled oats
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 cup ground flax seed
  • 1/2 cup peanut butter
  • 1/3 cup honey
  • 1 teaspoon vanilla
  • 1 cup coconut, shredded


  • Combine all ingredients with the exception of the coconut into chilled metal mixing bowl. Mix well and cover. Place in refrigerator for thirty minutes.
  • Remove from refrigerator and roll into two inch balls. Place on coated wax paper.
  • Roll balls in shredded coconut.
  • Place in zip lock and either refrigerate for a week or freeze for up to a month.

About Author

Mollie is a native Cape Codder who learned at an early age how to put a lobster to sleep, harvest cranberries, and dig for clams. After high school she followed her sense of adventure out west to the University of Wyoming where she graduated with marketing and communication degrees. She found herself making roots in Jackson, her fiance’s hometown, and using her sales skills combined with her love of anything delicious to join the Dishing sales team. She loves baking from scratch, large glasses of red wine, and hiking with her heeler, Newton. She’ll try anything, but remains a stuck up Cape Codder when it comes to seafood. If she didn’t catch it or see it come off the boat, don’t even try tempting her.

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