These quick energy bites will satisfy your German chocolate cake cravings. These rich, decadent energy bites satisfy your sweet tooth and are ready in only 25 minutes using nine simple ingredients.
You can enjoy them throughout the week or with your friends. Did we mention that they are vegan, gluten-free, and naturally sweetened? All you need are energy bites! We’ll show you the way!
German Chocolate Cake Energy Bite Recipe
The richness of the coconut and pecans is brought out by toasting them. This creates energy bites that are reminiscent of German chocolate cake.
The toasted coconut and pecans are pulverized in a processor. We reserve some of the mixture to garnish the dish and add a subtle crunch.
Next, we’ll get to the really great stuff. Dates, cocoa powder (or cacao), vanilla, almond butter, and toasted pecans combine to make this delicious treat.
Finish these bites off with a “frosting” of melted chocolate and coconut oil, and top them with the pecans and shredded coconut that you have reserved.
Ingredients
- 1 1/4 cup raw pecans
- Unsweetened coconut shredded, 1/3 cup
- Measured after pitting, medjool dates are the best. If you have a particularly dry date, please see the notes.
- 1/4 cup cacao powder (or unsweetened cocoa)
- 1/4 tsp vanilla extract
- 1/4 teaspoon sea salt
- 2 Tbsp creamy Almond Butter (or any other nut or Seed Butter)
“FROSTING”
- We like to Enjoy life, so we use 1/3 cup of semi-sweet chocolate chips.
- Coconut oil, 1/2 tsp
Instructions
- Preheat oven to 350 degrees F. Toast pecans on a baking sheet for 7 minutes. Add coconut to the toasted mixture and toast for 2-5 minutes until fragrant and lightly brown. Watch closely and stir/toss after 2 minutes in order to achieve even cooking. Let the mixture cool down a little after removing it from the oven. In a Food Processor, pulse the pecans a few times until there are no large pieces left (see photo). Reserve 1/4 cup (30g) of toasted pecans for the coating of the bites.
- Add the vanilla, almond butter, salt, and cacao powder to the finely ground pecans. We like to stop the processor before the mixture becomes doughy so the bites retain some texture. If it’s still crumbly and dry, process until the mixture is sticky enough to roll into a ball. You can add more almond butter if it is too dry. We didn’t use any.
- Roll into balls. If you are making the default servings, then there should be about 14 balls. Place the balls on a plate lined with parchment.
- “FROSTING: Add chocolate chips and coconut oils to a small metal or glass bowl. Place the bowl carefully on top of the saucepan with simmering water. Stirring occasionally with a spoon or spatula, heat until no lumps are left — about 5 minutes. In a microwave-safe bowl, melt the oil and chocolate in increments of 20 seconds until melted. Remove the chocolate mixture from the heat.
- Sprinkle the pecans and the coconut on top of the chocolate before it hardens. Transfer to the refrigerator until the chocolate is set, about 10-15 minutes.
- Keep leftovers in an airtight container in the fridge for up to a week or in the freezer for up to a month.