Radish Roots

Pulse News Mexico photo/Kristy Chong


No-Bake Energy Bites

These no bake energy bites are so good and so good for you. They are filled with hearty oats, naturally sweetened dried fruit, protein filled hemp seeds, decadent chocolate chips and come together with some sticky almond butter. This is a healthy satisfying treat done in less than 10 minutes.

How to Make Energy Bites:

Trust me, this will be the easiest recipe you will ever make. All you have to do is toss all the ingredients in a bowl, give it a mix and form little balls. It’s that easy.

Pulse News Mexico photo/Kristy Chong

These can be enjoyed as an after-school snack for kids, on the go breakfast food, after dinner sweet treat, or placed in mason jars as an easy healthy gift for a loved one.

During the holidays, I love to play around with seasonal spices and festive flavored chocolate chips to make these a quick and easy gift.

No-bake, no fuss energy bites are easy for breakfast prepping for the week or to enjoy as a sweet treat on their own.

PREP TIME: 10 mins

TOTAL TIME: 10 mins

  • Bowl
  • Mixing spoon
  • Measuring cups
  • Measuring spoons


  • 1 cup old fashioned oats
  • 1/4 cup shredded coconut optional
  • 1/2 cup nut butter of choice (creamy) (I love using peanut butter or almond butter.)
  • 1 tbsp hemp seeds, chia seeds or flax seeds (If you have a variety, you can do one tablespoon of each.)
  • 1/3 cup honey or pure maple syrup
  • 1/2 cup chocolate chips semisweet
  • 1/2 cup dried fruit cranberries, raisins, ginger, chopped apricot
  • 1 tbsp vanilla extract

Pulse News Mexico photo/Kristy Chong


  1. Toss all ingredients in a mixing bowl
  2. Combine ingredients together until mixture is cookie dough consistency and sticky
  3. Roll into 1 inch balls (2 Tbsp) or use a small cookie scoop to scoop mixture out into balls.
  4. Chill or serve immediately! These are best served chilled but are great room temperature. I also love freezing mine as a frozen treat. Store in an airtight container or freezer bags. These will last two weeks in the fridge or up to three months in the freezer.

KRISTY CHONG is a self-taught home baker and cook with a background in documentary photography. She currently lives in Baltimore, Maryland, where she works out of her home studio creating food, developing recipes and styling photo shoots. Her recipes are inspired by her travels as well as culinary traditions brought on by friends and family. Her culinary mantra is to make recipes that inspire confidence in the kitchen and to make foods that are mostly nutritious, but always delicious. You can check out more of her recipes on her blog or on her Instagram page.

Sept. 28, 2020

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