Almond Joy Energy Bites

Let us let you in on an important secret. They may look unassuming, but these energy bites are not. These are pretty special (but don’t tell anyone). They are packed with all Almond Joy flavors (hello, chocolate, coconut, and almond!) They also have a no-bake cookie. WE KNOW. It’s important.

Did we mention that they also have a coconut butter GLAZE (optional, but highly recommended)? We know. It’s also a huge deal! What’s the best part? Only six ingredients are required, and an electronic food processor is also needed. It’s SO easy! We’ll show you how!

Almond Joy Energy Bite Recipe

The first step in making these energy bites is to pulse Medjool date flakes and coconut flakes together using a processor. Coconut is a classic Almond Joy element. Dates provide sweetness and binding.

We then add cacao powder and almond butter to complete our trio of Almond joy essentials. Add a bit of vanilla extract and salt to enhance the flavors.

The mixture becomes a dangerously tasty dough after a few more pulses.

The only thing left is to decorate them (optionally). We like to use a coconut butter-oil glaze and then add roasted almonds on top. These are gorgeous!


ALMONDS ( optional topping)

  • 12 almonds, whole roasted


  • 15 Medjool Dates, pitted. (1 1/2 cup packed or 270g after pitting // If dry, soak for 15 minutes in warm water, then drain and dry).
  • 1 1/2 cups coconut flakes unsweetened
  • Almond butter, 1/2 cup
  • 1/2 cup cacao powder (or cocoa powder)
  • 2 tsp vanilla extract
  • 1/4 teaspoon sea salt

GLAZE ( optional

  • Coconut butter 1/3 cup
  • Coconut oil 2 tsp


  • ROASTING ALMONDS If you want to top your bites off with almonds, preheat them over to 350 F (176C) and spread out raw almonds onto a small baking tray. Place the almonds into the oven that has been preheated and bake them for 8 minutes. Set aside for later use.
  • BITS: Add pitted dates to a processor and pulse until the coconut flakes are well mixed and there are only small pieces of data remaining — approximately 1 minute.
  • Add the cacao powder, almond butter, vanilla extract, and salt. Pulse everything until it is well combined. It should be moist enough to hold together when squeezed but not too wet to stick to the hands. Add more almond butter, 1 Tbsp each time, if the mixture is too dry. If the mixture is too sticky, you can add coconut flakes one Tbsp each time.
  • Roll into balls using your hands. The original recipe makes 12 balls. Place the balls on a baking sheet or plate lined with parchment paper and place in the freezer for about 20 minutes or until they are semi-firm.
  • GLAZE: If you are using the optional glazing, prepare it as the bites cool. Add 1 inch of water to a small pan and bring it to a simmer over medium heat. Reduce heat to low once the water has boiled. Place coconut butter and oil in a small heatproof bowl. We prefer glass. Place the bowl carefully on top of the saucepan filled with water that is simmering. Stir occasionally with a spoon or spatula, and heat until the glaze is melted (2 min). In a microwave, you can melt the ice by heating it in increments of 20 seconds in a heatproof bowl.
  • Remove the bites from the freezer. Roll each edge around in the glaze until it is coated on all sides. Tap off any excess glaze with a fork, and then return the edges to the parchment-lined baking sheet or plate. You can reduce pooling by placing glazed bites over a cooling rack.
  • If you have any glaze left over, either chill it again and coat it again or pour the extra glaze into a silicone mold or cupcake liner. Chill, then enjoy.
  • Option: Place a roasted almond on each ball when the glaze is still moist. Let them set at room temp or put them in the fridge for 10 minutes.
  • Enjoy immediately or whenever you want a quick snack. Store in the fridge for up to 1 week or in the freezer for up to one month. The coconut glaze may become soft when heated.

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