chocolate chip banana bites, energy bites recipe

I created this recipe for last weekend’s Shamrock Shuffle 8k, as a pre-race snack. I knew I would not want a full meal and I would have to run pretty early, around 9am. 5 miles is a long way to go without any sustenance, so I thought to make energy bars that would be full of healthy fats, easy-to-digest sugars, and natural carbs all from good ingredients. This recipe is super easy, and you don’t even have to cook! It is paleo, vegan, gluten-free, low-carb high-fat. But the BEST part? it tastes like cookies!

…let me tell you, these bites were perfect for race day: easy to digest and packed full of energy.

Serving Size?
I do apologize for not having an exact measurement of how much this recipe makes. Since the bites are broken into pieces of different shapes and sizes, it is difficult to put a number on how many “bites” this makes! I will say that I can estimate it serving about 6-8 small snacks about the size of a small granola bar.

1.5 cups unsweetened Coconut Flakes
1 cup banana chips, crushed
2/3 cup Organic Almond Butter (or peanut butter – whichever fits into your diet)
1/3 cup Coconut Oil, melted
2/3 cup Semisweet Chocolate Chips
1 tsp of vanilla extract (or 1/2 tsp Vanilla powder)
1.5 Tblsp honey
a pinch of salt

paleo recipe

Make sure coconut oil is melted.

Pour banana chips in a bag, and crush them (with a meat tenderizer or hammer). Banana chip pieces should be be small, but not powder.

banana chips recipe

Combine all ingredients in a large mixing bowl – mix well.

paleo energy bites recipe, paleo recipe

Place wax paper onto a cookie sheet. Pour out mixture onto wax paper. Press and spread the mixture until mixture is about 1/2-3/4 inch thick.

paleo energy bites

Set cookie sheet into the freezer for at least 30 minutes to an hour. Store in refrigerator.

You can break up the mixture now into smaller bite-sized pieces for easy, on-the-go snacks or treats!
WARNING: Do not take take these bites with you on a hot day, or away from a cool place for too long. Keep in fridge if possible, until ready to eat. The coconut oil and almond butter WILL MELT!!! If it does get all “melty”, you can eat it with a spoon – I had no issues with that!

(Although if you are like me… these bites don’t make it too far out of the kitchen anyway!)



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