• B. FIT

Cheat Your Sweet Tooth

When it comes to my diet, I’m about 80% healthy and 20% not so much—and that 20% is too often made up of sweets. I have an insatiable sweet tooth that is tempted daily by well meaning co-workers bearing donuts and cupcakes, or keeping seemingly bottomless bowls of candy on their desks.

I keep my own stash of healthy snacks on hand for when my afternoon munchies strike, but when everyone else is diving into a warm box of Tiff’s Treats, that apple or protein bar just isn’t gonna’ do it for me.

Fortunately I found this recipe for No Bake Energy Bites that checks off every one of my snacking requirements: low calorie, easy to make, portable, lower in sugar than most of my favorite sweet treats, and addictively delicious! They taste like eating chocolate chip cookie dough (something I do more often than I care to admit) and are surprisingly filling—just two of them keeps me satisfied between meals.

I often pop one before a pre-dawn workout (because I just can’t eat breakfast that early) and I use them as an alternative to dessert when the rest of my family is indulging in something more decadent.

This recipe is for one batch, which makes approximately 18-20 bites, but I make a double batch every Sunday because my two teenage sons eat them almost as fast as I can roll them—another testament to their deliciousness! Store them in the fridge and enjoy whenever you need a better way to satisfy your sweet tooth. Depending on the quality of ingredients you use, these come in at around 75-85 calories per bite.

*They do contain about 6 g of sugar per ball, which is lower than many other sweet treats, but remember—everything in moderation ☺

1 Cup Oatmeal

1/2 Cup Peanut Butter

1/3 Cup Honey or Agave Nectar

1 Cup Unsweetened Coconut Flakes

1/2 Cup Ground Flaxseed

1/2 Cup Mini Chocolate Chips

1 Tsp Vanilla

Combine all ingredients in bowl or mixer and stir or mix until combined. Let chill in refrigerator for 30 minutes. Roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to one week.

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