What else is there to say, friends? These energy bites taste like Snickers! They have all the caramelly, nougaty, peanutty, chocolaty goodness of the classic candy bar, but in a more wholesome, bite-sized form. They’re salty, sweet, and eye-rollingly delicious!
Grab 9 simple ingredients from your pantry and you’re ready to make these delicious portable treats. Let us show you how it’s done!
How to Make Snickers Energy Bites
These tasty treats have four essential elements: chocolate, “nougat,” “caramel,” and peanuts. It’s…VERY exciting!
First, the nougat: Cashew butter and maple syrup combine with vanilla and salt for a creamy, flavorful base, while coconut flour adds structure.
Next, dates throw a party in the food processor with vanilla and sea salt! Then we combine the blended dates with coconut flour and salty chopped peanuts. Yummm.
Then the caramel and nougat mixtures join forces! We mix them just a bit so each completed bite has dreamy swirls of both. Next, it’s time to roll!
Scoopin’ and rollin’, that’s where you can find us! We add an extra layer of peanuts after scooping for extra Snickersy-goodness.
Finally, the chocolate. Each bite is coated (our preference) or drizzled with melted chocolate and then topped with (even MORE) peanuts. A quick trip to the refrigerator, then they’re ready to enjoy!
We hope you LOVE these Snickers energy bites! They’re:
& SO classic!
They’re the perfect quick but impressive treat to make for yourself or to share with friends! Bonus points for being absolutely adorable!
More On-The-Go Snacks
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Prep Time 45 minutes
Total Time 45 minutes
Servings 14 (Energy bites)
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week
- 10 large medjool dates, pitted (10 large dates yield ~3/4 cup or 180 g packed, pitted dates)
- 1/2 tsp vanilla extract
- 1 generous pinch sea salt
- 1/4 cup coconut flour
- 1/3 cup cashew butter (find our store-bought cashew butter review here)
- 1/4 cup maple syrup
- 1/4 tsp vanilla extract
- 1 generous pinch sea salt
- 2/3-3/4 cup coconut flour
- 1 cup salted peanuts, finely chopped (DIVIDED)
- 2/3 cup dairy-free semi-sweet chocolate chips (we like Enjoy Life)
- 1 tsp coconut oil
CARAMEL: Prepare your dates by placing them in a heat-proof bowl and covering with boiling water. Set aside, uncovered, to soften while you make the “nougat.”
NOUGAT: To a medium mixing bowl, add the cashew butter, maple syrup, vanilla, and salt and whisk to combine. Next add the coconut flour (starting with the lesser amount), and mix with a wooden spoon or rubber spatula. The mixture should be very thick — it should not stick to your fingers when you touch it and should hold the impression of your finger if you poke it (like playdough). If your cashew butter was on the runny side, you may need the remaining coconut flour. Set aside.
CARAMEL: Drain the soaked dates. To the bowl of a food processor, add the dates, vanilla, and salt. Turn the food processor on and blend, scraping down the sides as needed, until the dates are mostly broken down and semi-smooth, about 1-2 minutes. Add the coconut flour and blend until fully combined and formed into a ball. It should be thick and should not stick to your fingers; if it does, add more coconut flour 1 Tbsp at a time.
Transfer the caramel to a small mixing bowl and add 1/3 cup (47 g) of the chopped peanuts (adjust amount if altering default number of servings). Mix to fully incorporate. Then add the caramel/peanut mixture to the nougat and mix briefly. The goal is for each bite to have both, but also to create swirls and maintain some separation between the nougat and the caramel (see photo).
- ASSEMBLY: Line a plate with parchment or wax paper and place your remaining chopped peanuts (2/3 cup or 94 g, unless adjusting default number of servings) in a shallow bowl or dish. Scoop out 1 ½ Tbsp amounts (we like this scoop) of the nougat/caramel dough and gently roll into balls. Then roll each ball in the crushed peanuts before placing it on the prepared plate. Repeat with the remaining dough. Set aside while you prep your chocolate.
CHOCOLATE: Add 1-inch of water to a small saucepan and bring to a low boil over medium heat. Once boiling, reduce heat to low / simmer. Add the chocolate chips to a small glass or metal bowl along with the coconut oil. Carefully place the bowl on top of the saucepan of simmering water. Heat, stirring occasionally with a spatula or spoon until fully melted and silky (~5 minutes). You can also melt the chocolate mixture in a heat-proof bowl in the microwave in 20-second increments. Remove chocolate from heat.
ASSEMBLY: Place one bite on a fork and use a spoon to pour the melted chocolate over the ball (don’t drop it in the chocolate or the peanuts will come off). Tap the fork handle on the side of the bowl to shake off excess chocolate, then place the ball on the parchment-lined plate and generously sprinkle peanuts on top. You can also drizzle the chocolate instead of coating (you may have chocolate left over), but we preferred the bites with more chocolate. Repeat with all remaining bites, then refrigerate for 15-20 minutes, or until the chocolate is set. We prefer them fully chilled for best texture.
Enjoy immediately! Leftover bites will keep for up to 1 week in the refrigerator or 1 month in the freezer.
*Nutrition information is a rough estimate calculated with the lesser amount of coconut flour.
Serving: 1 energy bite Calories: 221 Carbohydrates: 27.2 g Protein: 5.8 g Fat: 11.7 g Saturated Fat: 3.6 g Polyunsaturated Fat: 1.6 g Monounsaturated Fat: 5.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 61 mg Potassium: 393 mg Fiber: 5 g Sugar: 18.8 g Vitamin A: 19 IU Vitamin C: 0 mg Calcium: 27 mg Iron: 1.3 mg
Source by minimalistbaker.com