Mocha Hazelnut Energy Bites

Mocha Hazelnut Energy Bites

No-bake bites blending espresso and toasted hazelnuts into a chewy, bite-sized snack.

Total 45 min Makes 20 bites Calories 95/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

These no-bake energy bites combine rolled oats, dates, and toasted hazelnuts with cocoa powder and a touch of espresso for a chewy, lightly bitter-sweet snack. They come together in minutes with a food processor and need only a short chill to firm up, making them a convenient make-ahead option for lunchboxes or a midday pick-me-up.

Ingredients

  • 1 1/2 cups rolled oats
  • 1 cup pitted dates, packed
  • 3/4 cup toasted hazelnuts
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons instant espresso powder
  • 1/4 cup hazelnut spread
  • 2 tablespoons honey
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Method

  1. In a food processor, pulse the toasted hazelnuts until coarsely chopped, about 10 pulses. Remove half and set aside for coating or mixing in later, if desired.

  2. Add the rolled oats, pitted dates, cocoa powder, espresso powder, and salt to the food processor with the remaining hazelnuts. Process until the mixture forms a sticky, finely textured crumb, about 1 minute.

  3. Add the hazelnut spread, honey, water, and vanilla extract. Process again until the mixture clumps together and holds its shape when pressed, about 30 seconds, scraping down the sides as needed.

  4. Scoop out tablespoon-sized portions of the mixture and roll between your palms into 1-inch balls.

  5. If desired, roll the balls in the reserved chopped hazelnuts to coat the outside.

  6. Arrange the bites on a parchment-lined plate or tray and refrigerate until firm.

  7. Transfer the chilled bites to an airtight container and store in the refrigerator for up to one week.

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    Mocha Hazelnut Energy Bites

    These no-bake energy bites combine rolled oats, dates, and toasted hazelnuts with cocoa powder and a touch of espresso for a chewy, lightly bitter-sweet snack. They come together in minutes with a food processor and need only a short chill to firm up, making them a convenient make-ahead option for lunchboxes or a midday pick-me-up.

    45 min 20 bites 95 cal

    Ingredients

    • 1 1/2 cups rolled oats
    • 1 cup pitted dates, packed
    • 3/4 cup toasted hazelnuts
    • 1/4 cup unsweetened cocoa powder
    • 2 tablespoons instant espresso powder
    • 1/4 cup hazelnut spread
    • 2 tablespoons honey
    • 2 tablespoons water
    • 1/4 teaspoon salt
    • 1/2 teaspoon vanilla extract

    Method

    1. 1

      In a food processor, pulse the toasted hazelnuts until coarsely chopped, about 10 pulses. Remove half and set aside for coating or mixing in later, if desired.

    2. 2

      Add the rolled oats, pitted dates, cocoa powder, espresso powder, and salt to the food processor with the remaining hazelnuts. Process until the mixture forms a sticky, finely textured crumb, about 1 minute.

    3. 3

      Add the hazelnut spread, honey, water, and vanilla extract. Process again until the mixture clumps together and holds its shape when pressed, about 30 seconds, scraping down the sides as needed.

    4. 4

      Scoop out tablespoon-sized portions of the mixture and roll between your palms into 1-inch balls.

    5. 5

      If desired, roll the balls in the reserved chopped hazelnuts to coat the outside.

    6. 6

      Arrange the bites on a parchment-lined plate or tray and refrigerate until firm.

    7. 7

      Transfer the chilled bites to an airtight container and store in the refrigerator for up to one week.