No-Bake Peanut Butter Cocoa Oat Energy Bites

Quick Recipe Version (TL;DR)

• Yield: About 18 energy bites (9 servings of 2 bites each)
• Prep Time: 20 minutes
• Cook Time: 0 minutes (no-bake)
• Total Time: 40 minutes (includes chilling)

Quick Ingredients

• 1 1/2 cups (135 g) old-fashioned rolled oats
• 1 cup (160 g) soft, pitted Medjool dates
• 1/2 cup (120 g) natural creamy peanut butter, room temperature
• 3 tbsp (15 g) unsweetened cocoa powder
• 3 tbsp (45 ml) maple syrup or honey
• 1/4 cup (35 g) roasted salted peanuts, finely chopped
• 1 tsp (5 ml) vanilla extract
• 1/4 tsp fine sea salt (reduce if using very salty peanut butter)
• Optional: 2 tbsp dark chocolate chips, extra chopped peanuts or shredded coconut for rolling

Do This

• 1. If dates are firm, soak them in hot water for 5–10 minutes, then drain and pat dry.
• 2. In a food processor, pulse oats and chopped peanuts until the oats are broken into coarse crumbs.
• 3. Add dates, peanut butter, cocoa, maple syrup (or honey), vanilla, and salt; process until a thick, sticky dough forms and clumps together.
• 4. Taste and adjust: add 1–2 tsp more maple syrup for sweetness, or 1–2 tbsp oats if mixture is too soft; pulse briefly to combine.
• 5. Chill the dough in the refrigerator for 20 minutes at about 37–40°F (3–4°C) to firm up for rolling.
• 6. Scoop about 1 tbsp at a time and roll into 1-inch balls; roll in extra chopped peanuts or coconut if desired.
• 7. Refrigerate in an airtight container for up to 1 week, or freeze for longer storage.

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Why You’ll Love This Recipe

• No-bake and fuss-free: everything comes together in one food processor.
• Naturally sweetened with dates (plus a touch of maple or honey) for steady, energizing carbs.
• Hearty, satisfying texture from oats and chopped peanuts with a rich cocoa-peanut butter flavor.
• Perfect grab-and-go snack for lunch boxes, hikes, or busy workdays.

Grocery List

• Produce: Medjool dates (pitted or whole with pits removed at home)
• Dairy: None required
• Pantry: Old-fashioned rolled oats, natural creamy peanut butter, unsweetened cocoa powder, pure maple syrup or honey, roasted salted peanuts, vanilla extract, fine sea salt, optional dark chocolate chips, optional unsweetened shredded coconut

Full Ingredients

For the Peanut Butter Cocoa Energy Bite Base

• 1 1/2 cups (135 g) old-fashioned rolled oats
• 1 cup (160 g) soft, pitted Medjool dates (about 10–12 large dates)
• 1/2 cup (120 g) natural creamy peanut butter, at room temperature (about 70°F / 21°C for easy mixing)
• 3 tbsp (15 g) unsweetened cocoa powder
• 3 tbsp (45 ml) pure maple syrup or honey
• 1/4 cup (35 g) roasted salted peanuts, finely chopped
• 1 tsp (5 ml) pure vanilla extract
• 1/4 tsp fine sea salt (use 1/8 tsp if your peanut butter and peanuts are quite salty)

Optional Mix-Ins

• 2 tbsp dark chocolate chips or mini chocolate chips
• 1–2 tbsp ground flaxseed or chia seeds, for extra fiber and healthy fats

Optional Coatings

• 2–3 tbsp finely chopped roasted peanuts
• 2–3 tbsp unsweetened shredded coconut
• 1–2 tbsp unsweetened cocoa powder (for a truffle-like finish)

Step-by-Step Instructions

Step 1: Prep your dates and ingredients

Measure out all your ingredients so they are ready to go. If your Medjool dates feel very soft and sticky, you can use them as-is. If they are firm or dry, place them in a small bowl and cover with very hot tap water. Let soak for 5–10 minutes until plump, then drain very well and pat dry with a clean towel so you do not add extra water to the mix.

Make sure your peanut butter is at room temperature (around 70°F / 21°C) so it is soft and easy to blend. If it is stiff from the fridge, let it sit on the counter for 15–20 minutes or warm it very gently in the microwave for 10–15 seconds, just until loosened, not hot.

Step 2: Pulse the oats and peanuts

Add the rolled oats and the 1/4 cup (35 g) finely chopped roasted peanuts to the bowl of a food processor. Pulse 8–10 times until the oats are broken down into coarse crumbs. You are aiming for a mix that still has some texture, not a fine flour. This gives the energy bites their hearty, satisfying chew and helps them hold together.

If you prefer a smoother texture, continue pulsing for a few more seconds, but stop before the mixture becomes powdery.

Step 3: Add the dates and dry flavorings

Add the pitted dates and unsweetened cocoa powder to the food processor with the oats and peanuts. Pulse several times, then process for 20–30 seconds until the dates start to break up into small pieces and distribute throughout the mixture. You should see the mix darken from the cocoa and become slightly clumpy from the stickiness of the dates.

Stop and scrape down the sides and bottom of the bowl with a spatula to make sure no large chunks of dates are hiding underneath.

Step 4: Blend in peanut butter, sweetener, vanilla, and salt

Add the peanut butter, maple syrup or honey, vanilla extract, and sea salt to the processor. If you are using optional mix-ins like flaxseed, chia seeds, or chocolate chips, you can add them now as well (though chips will stay more intact if folded in by hand later).

Process the mixture for 30–60 seconds, stopping once or twice to scrape down the sides. You are looking for a thick, cohesive dough that clumps together and pulls away from the sides of the bowl. When you pinch some between your fingers, it should hold its shape and feel slightly sticky but not wet. If it is too crumbly, add 1–2 tsp more peanut butter or maple syrup and process again. If it is too soft and sticky, add 1–2 tbsp more oats and pulse to combine.

Step 5: Chill the dough to firm it up

Once the mixture has come together, transfer it to a bowl and cover tightly (or simply leave it in the food processor bowl and cover). Place it in the refrigerator for about 20 minutes to firm up. Aim for a fridge temperature of around 37–40°F (3–4°C). This chilling step makes the dough much easier to roll into neat balls and helps the fats in the peanut butter set slightly.

While the dough chills, prepare any coatings you would like to use by placing chopped peanuts, shredded coconut, or cocoa powder into small shallow bowls.

Step 6: Roll into bites

Line a baking sheet or large plate with parchment paper. Using a small cookie scoop or a tablespoon, scoop out portions of the chilled mixture, about 1 tablespoon each (roughly 20–22 g per ball). Roll each portion between your palms to form a smooth 1-inch ball. If the dough sticks to your hands, very lightly dampen your palms with cold water or lightly oil them.

If using coatings, roll each ball gently in chopped peanuts, shredded coconut, or cocoa powder until lightly covered, then place on the parchment-lined sheet. Repeat with the remaining mixture.

Step 7: Set and store

Once all the bites are rolled, you can enjoy a few right away, or place the tray back into the refrigerator for 15–20 minutes to fully firm up before transferring them to a storage container. The brief chill helps them keep their shape and improves the texture.

Store the energy bites in a single layer or in layers separated by parchment paper in an airtight container in the refrigerator or freezer (see detailed storage notes below). Serve chilled or allow to sit at room temperature for 5–10 minutes to soften slightly before eating.

Pro Tips

• Use soft, sticky dates: Fresh, soft Medjool dates blend more easily and help the mixture hold together. If your dates are older or dry, do not skip the brief soak in hot water.
• Adjust texture to your liking: For chunkier bites, pulse the oats and peanuts less and fold in chocolate chips by hand. For smoother bites, process everything a bit longer until more uniform.
• Do a pinch test: Before chilling, pinch a small amount of dough between your fingers. If it crumbles, add a bit more peanut butter or maple syrup; if it feels very sticky, add a spoonful of oats.
• Control the sweetness: Dates vary in sweetness. Start with 3 tbsp of maple syrup or honey, taste, and add up to 1 extra tablespoon if you prefer a sweeter snack.
• Make rolling easy: Slightly damp hands, a small cookie scoop, and chilled dough make shaping the bites quick and tidy.

Variations

• Mocha Energy Bites: Add 1–2 tsp instant espresso powder when you add the cocoa for a subtle coffee flavor that pairs beautifully with peanut butter and chocolate.
• Peanut Butter Crunch: Increase the chopped peanuts to 1/2 cup total and pulse them less so you get larger crunchy pieces throughout each bite.
• Coconut Cocoa Bites: Replace 1/2 cup of the oats with 1/2 cup unsweetened shredded coconut, and roll the finished bites in more coconut for a toasty, tropical twist.

Storage & Make-Ahead

These peanut butter cocoa energy bites are perfect for making ahead. Once rolled, layer them in an airtight container with parchment paper between layers. Refrigerate for up to 1 week, ideally at 37–40°F (3–4°C). For longer storage, freeze them for up to 2–3 months. To freeze, place the freshly rolled bites on a baking sheet, freeze until solid (about 1–2 hours), then transfer to a freezer-safe container or bag. This prevents them from sticking together.

To serve from frozen, let the bites sit at room temperature for 10–15 minutes, or place them in the refrigerator to thaw for about 30 minutes. They are safe to pack in lunch boxes or take on the go; they will soften slightly at room temperature but should hold their shape for several hours.

Nutrition (per serving)

Approximate values per serving (2 bites), based on the base recipe without optional chocolate chips or coatings:

Calories: about 230 kcal; Protein: 8 g; Total Fat: 10 g; Saturated Fat: 2 g; Carbohydrates: 30–32 g; Fiber: 4–5 g; Total Sugars: about 18 g (mostly from dates and maple syrup or honey); Sodium: around 90–130 mg (varies with brand of peanut butter and peanuts). These numbers are estimates and will vary based on exact ingredient brands and sizes.