Recipe of the Month

Ingredients:

• 1 cup natural creamy peanut butter (drizzly consistency)
• 2 tablespoons virgin coconut oil (may sub butter – not dairy-free/vegan)
• 3 tablespoons maple syrup or honey
• 1 teaspoon pure vanilla extract
• 2¼ cups old-fashioned oats (certified gluten-free if needed)
• ¼ cup unsweetened shredded coconut
• ¼ cup ground flaxseed (or additional oats)
• 1 tablespoon chia seeds
• Pinch of fine salt
• 1/3 cup mini chocolate chips (use dairy-free for vegan and dairy-free, such as Enjoy Life Foods)
• Optional: replace the flax meal with 1/4 cup protein powder or collagen for a boost of protein

Directions:

1. If you prefer to make the energy bites with a chunkier texture, skip to Step 2. This optional step helps to achieve a smoother texture in the energy bites. Add the oats to a food processor or blender. Pulse 10–15 times or until some of the oats are broken into very small pieces and others remain relatively intact. 
2. In a medium bowl, combine oats, coconut flakes, ground flaxseed (or protein powder), chia seeds, and pinch of salt.
3. Add the peanut butter, coconut oil, maple syrup, and vanilla extra and stir with wooden spoon or with clean hands. Mix in chocolate chips. 
4. Roll dough into 26-28 small round bites. If the dough doesn’t come together add 1 teaspoon of water at a time until it starts sticking together. You may or may not need to add water. It will depend on the consistency of the peanut butter used.
5. Store in an airtight container in the refrigerator for up to 1 week or freezer for up to 3 months.

Recipe Source: Real Food Dietitians