Vegan Yoga Energy Bites recipe

All Recipes Appetizers and Snacks

Ingredients

¾ cup peanut butter
¼ cup light agave syrup
2 tablespoons hemp protein powder
¼ cup graham cracker crumbs
2 tablespoons flax seeds
1 tablespoon unsweetened cocoa nibs
3 tablespoons sesame seeds
2 tablespoons sunflower seeds, roasted and unsalted
2 tablespoons pumpkin seeds, roasted and unsalted
½ cup puffed quinoa
¼ cup finely chopped walnuts
7 dried Black Mission figs, diced
⅓ cup shredded coconut

Nutrition Info

385.1 calories
carbohydrate: 36.7 g
cholesterol: : -
fat: 24 g
fiber: 7.9 g
protein: 12.2 g
saturatedFat: 6.1 g
servingSize: -
sodium: 136.7 mg
sugar: 20 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix peanut butter and agave syrup together in a bowl. Add protein powder and mix well.

  2. Grind graham cracker crumbs, flax seeds, and cocoa nibs in a food processor to a coarse, sand-like consistency. Add to the bowl with the peanut butter mixture.

  3. Grind sesame seeds, sunflower seeds, and pumpkin seeds in the food processor to a coarse consistency. Add to the bowl with the peanut-flax seed mixture. Add puffed quinoa and walnuts. Add figs. Stir to combine. Form tablespoonfuls of the mixture into 1-inch balls.

  4. Place coconut in a bowl. Roll balls in coconut and place on a baking sheet or plate. Freeze until firm, about 15 minutes. Store in the freezer.

Recipe Yield

24 balls

Recipe Note

I'm having a lot of fun discovering different flavor combinations! Great for after a workout or an on-the-go breakfast.

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