No-Bake Coconut Cashew Energy Bites
These no-bake coconut cashew energy bites are the perfect quick and healthy snack made with real-food ingredients!
Having a healthy snack between meals is essential for keeping you energized and curbing overeating at your next meal. Protein and fiber are two key nutrients to consider when choosing a snack. Both will keep you feeling full for longer helping to hold you over until your next meal.
These days there are a ton of healthy packaged snack options on the market, but I prefer to make my own snacks when I have the time. These No-Bake Coconut Cashew Energy Bites are a great alternative to packaged snacks because they only take a few minutes to prepare and you don’t have to turn your oven on!
This recipe has a nice balance of carbohydrates, protein and healthy fats to keep you energized and hold you over until your next meal. The raw oats in this recipe are an amazing source of resistant starch and fiber, which help to fuel your microbiome, balance your gut, curb your appetite, and decrease cholesterol.
Recommended Reading: How to Balance your Stress Hormones with Carbs
Cacao, cashews, coconut, and cinnamon are also a great source of several antioxidants, vitamins, and minerals.
Keep reading to learn more about the nutrition benefits of these vegan and gluten free coconut cashew energy bites.
Cashews are a great source of protein and healthy fats, but they also have antibacterial, anticancer, antioxidant, and anti-inflammatory properties.
Cashews are nutrient dense, supplying us with copper, zinc, magnesium, dietary fiber, and even antioxidants. The monounsaturated fat content of cashews has multiple positive effects on overall health, including decreased risk of diabetes, cancer, and heart disease (1, 2, 3).
The high copper content of cashews may also help boost collagen production, helping to maintain our skin’s elasticity (4).
Coconut is one of the most controversial fats there is. Some claim it helps with weight loss and has potent anti-fungal properties. While others claim it clogs your arteries and causes weight gain and heart disease.
Like most topics in nutrition the answer is not so simple, and depends on the individual’s genes, microbiome, and diet overall.
We do know that coconut meat is a great source of dietary fiber, and also potassium, B6, magnesium, zinc, and selenium. The saturated fat in coconut does raise LDL cholesterol (commonly known as “bad” cholesterol), but it also raises HDL cholesterol (aka “good” cholesterol), which may result in a net neutral effect when it comes to cholesterol (5).
Cinnamon is one of the most popular spices throughout the world, and is commonly used in cooking and for medicinal purposes.
This delicious spice is beneficial for a number of different health conditions, including diabetes, infections, amenorrhea, and even the common cold. It is packed full of antioxidants and has anti-inflammatory, anti-diabetic, and anti-microbial properties (8,9).
It’s also a good source of calcium, manganese, and fiber. It has been found to benefit brain function, stabilize blood sugar, relieve inflammation, and fight against infections and viruses (10, 11, 12, 13).
Curious about the health benefits of maple syrup and chocolate? Check out the nutrition facts of these nutrients here.
COCONUT CASHEW NO-BAKE ENERGY BITES
(GF, DF & Vegan)
Recipe: Gabriella Gavalas
Makes: 16 balls
1/4 cup unsweetened shredded coconut
1 cup smooth natural cashew butter
1/4 cup vegan chocolate chips
2 tablespoons raw cacao powder
2 tablespoons organic maple syrup
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1/8 teaspoon of salt (less if using salted cashew butter)
To increase the protein content, only use a 3/4 cup of oats, and add in 1/4 cup of vanilla or chocolate plant-based protein powder of your choice or collagen powder.
In a medium bowl, mix together all the ingredients until everything is thoroughly combined.
Roll the dough into 1 tablespoon sized balls, and then place on a plate or baking tray to refrigerate for 30 minutes.
Serve and enjoy!
You can store leftovers in the fridge in an airtight container for up to 2 weeks, or in the freezer for up to a month.
I recommend storing in the fridge in general, and just take out what you want when you want it.
If you’re allergic to cashews or nuts, you can simply swap (1:1 ratio) for another nut or seed butter.
Let’s us know how you like the recipe in the comments.
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