Chocolate Chip Energy Bites (With Video)

This is an older recipe from Foraged Dish that I wanted to spruce up with new photos and a video. These energy bites are so darn delicious — they’ve been in my snack draw at work and I SO look forward to snack time each day! 

Chocolate Chip Energy Bites
Chocolate Chip Energy Bites

Last week I went on a hike in the Front Range with nothing in my bag but my camera, my phone, and a ziplock stocked with these Chocolate Chip Energy Bites. I thought I had my car key too, until 30 minutes in when — oh no! - I noticed the pocket where my key was in was open. Open and empty. 

I immediately turned on my heels and spent the whole hike downhill with my head turned down, eyes constantly scanning the trail. I tried to soothe my inner chatter box, which, by the time I made it back down to the trailhead with no sign of my keys in sight, was freaking out.  In the end, I had to call for a ride to go get a spare key (thanks, Dad!). 

But I digress. Casualties of hiking alone are not what this post is about! This post is about the snack I had with me at the time, Chocolate Chip Energy Bites! (The whole hike I kept thinking, well at least if I have to wait a while, I have good snacks…)

Chocolate Chip Energy Bites
Chocolate Chip Energy Bites

These energy bites (or balls, or whatever you want to call them) call for only six ingredients and they just go into your food processor and you roll them up. That’s it! 

Why macadamias and cashews? Macadamia nuts are extra buttery, which lends very well to this recipe, which taste a lot like a healthy version of cookie dough! At the same time, cashews are a bit starchier than most nuts, and their sweet flavor also gives these bites a bit of a “cookie dough” flavor. 

Mini chocolate chips are best in this recipe because they distribute into each energy bite well. Each bite has a bit of chocolate and a bit of nut mixture, which sticks everything together. 

Happy hiking! Take these with you — and don’t lose track of those keys!! 

Recipe video below!

Chocolate Chip Energy Bites

Published January 15, 2018 by
   Print This Recipe

Yield: 12   |    Active Time: 20 minutes


  • 1/3 cup dates, pitted
  • 1/2 cup macadamia nuts
  • 1/2 cup cashew pieces
  • Pinch of salt
  • 1 tablespoon honey
  • 3 tablespoons mini chocolate chips

  • Directions:

    1. Add dates, macadamia nuts, cashews, salt, and honey to bowl of food processor. Secure lid on food processor and run until the nuts are ground into a corse meal that begins to clump.
    2. Add mini chocolate chips to food processor and pulse, 2-3 times, just until chocolate is evenly distributed.
    3. Scoop a heaping tablespoonful of the mixture into your hands and roll into a ball. Repeat until all of the mixture is used.
    4. Enjoy immediately or store in an air-tight container in the fridge.


    Mexican Mocha Trail Mix

    Mexican Mocha Trail Mix

    I have this terrible habit of buying the fruitiest trail mix at the store, and eating pretty much only the nuts before deciding I'm done. Buying the trail mix without fruit takes some serious self control-- at the store, it looks like sweet little pieces of candy. A few bites in, I'm done and ready to move on. 

    What's better is when the nuts are somehow transformed into a treat, like the cocoa-dusted pecans in this trail mix, which are roasted with a bit of cinnamon and a dash of cayenne. 

    Mexican Mocha Trail Mix
    A healthy dose of chocolate never hurt, so I usually opt for the trail mixes with dessert-like names. No regrets. This trail mix follows suit, with chocolate-covered espresso beans and cacao nibs. It's the perfect afternoon pick-me-up to keep in my desk drawer, with a little bit of chocolate, a little bit of caffeine, and some healthy fat from hazelnuts and macadamia nuts to slow it all down so I don't end up bouncing off the walls (that part is important).
    Mexican Mocha Trail Mix

    Time to get ready for National Trail Mix Day (It's on the 31st!)! 

    Mexican Mocha Trail Mix

    Mexican Mocha Trail Mix

    Paleo, Gluten-Free, Grain-Free,    |       |    Print This Recipe

    Cocoa-dusted pecans with cinnamon and cayenne, along with chocolate-covered espresso beans make this trail mix a sweet and spicy treat!

    Yields: 4 cups   |    Total Time:


      For the pecans:
    • 2 cups pecans
    • 1 egg white
    • 1/4 cup cocoa powder
    • 2 tablespoon coconut sugar
    • Pinch cayenne
    • Small dash salt
    • 1/2 teaspoon cinnamon
    • For the trail mix:
    • 2 cups macadamia nuts
    • 2 cups hazelnuts
    • 1/2 cup cacao nibs
    • 1/2 cup chocolate-covered espresso beans


    1. Preheat the oven to 325°F. Whisk egg white to soft peaks. Fool in pecans until coated. In small bowl, whisk together the cocoa, coconut sugar, cinnamon, and cayenne. Toss pecans in mixture. Spread on cookie sheet. Bake for 15-20 minutes, until fragrant. Set aside to cool completely.
    2. Toss pecans with macadamia nuts, hazelnuts, cacao nibs, and espresso beans. Store in airtight container.


    Paleo Tropical Blondies

    Hello, Monday! Did that weekend fly by for anyone else? I was lucky enough to spend the majority of the weekend outside in the sun, but while I was inside I was nerding-out: scrunched over my screen trying to transfer the Foraged Dish email list from one platform to another. 

    When I first set up my blog to send new posts out to subscribers via email, it was a set it and forget it situation. I literally set up the function and moved on, trusting that the platform was working and doing it's job. It's been a while since I checked in, and taking a look this weekend put a spring in my step!  If you subscribe to Foraged Dish via email, THANK YOU! I was happily surprised to see some familiar names, as well as new names, on my newsletter list. I love that I can share this place (is a blog a place? I'm going to call it one) with you, and I love hearing from you! (If you don't subscribe yet, and you're wondering how you can get in on all of that delicious action, you can click here or on the button in my lefthand sidebar that says "SIGN ME UP!"). 

    Now, for the real news: Paleo Tropical Blondies. They're cookie bars. They're full of pineapple, macadamia nuts and coconut, but are totally grain- and refined-sugar-free! News worthy? Yes! 

    I have always been a big fan of cookie-like goods. Chewy cookies are my favorite, which is why I've always had a weak spot for blondies. Blondies are like extra thick, extra chewy cookies (and in this case, extra is totally better).

    Topped with extra coconut, they're pretty much a tropical vacation. Since I stayed in Colorado for my Spring break, this is as close to a tropical vacation I've been this year! I took them with me on a weekend climbing trip, and basked in the glory of vacation with every bite. I was on the beach in my head at least. 

    If needing a vacation is not enough to convince you to make these, consider this: these cookies have less than a 4th of the sugar that most energy bars have. Since I was taking these with me in place of store-bought bars, I did some research. While I'm a big fan of LÄRABARs, they have 18 grams of sugar, and other bars have almost twice that! I felt better eating these Paleo Tropical Blondies than any of the bars at the store. They're full of healthy fats and protein from real ingredients. 

    This recipe was shared at Simply Natural Saturdays. 

    Paleo Tropical Blondies

    Paleo, Primal, Grain-Free    |       |    Print This Recipe

    Soft little blondies with macadamia nuts and pineapple.

    Serves: 9   |    Total Time:


    • 1/2 cup almond flour
    • 1/2 cup coconut flour
    • 2 tablespoons arrowroot powder
    • 1/4 cup desiccated coconut 
    • 1/4 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 ripe banana, mashed
    • 2 egg
    • 2 tablespoons honey
    • 1/2 cup coconut oil, melted
    • 1/2 teaspoon vanilla
    • 1/4 cup macadamia nuts
    • 1/4 cup minced pineapple
    • 2 tablespoons desiccated coconut, for topping


    1. Preheat oven to 350°F. Generously grease a 9 x 9 pan or pyrex dish with coconut oil. 
    2. In a small mixing bowl, use an electric mixer to cream together the coconut oil, honey, and banana. Add the vanilla and eggs and beat until incorporated.
    3. In a separate bowl, whisk together the almond flour, coconut flour, arrowroot powder, 1/4 cup of desiccated coconut, salt, and baking soda. No clumps should remain. Add the dry mixture to the wet mixture and use a spatula to stir until a sticky dough forms.
    4. Fold in the minced pineapple and macadamia nuts. Press the dough into an even layer in the prepared baking dish. Sprinkle with remaining 2 tablespoons desiccated coconut. Bake for 20 - 30 minutes, until golden on top and a toothpick comes out clean when inserted into the middle. 
    5. Allow to cool for 10 - 15 minutes before slicing into 16 even rectangles. Store in an airtight container. 
    6. TIP: Taking these on an adventure instead of store bought bars? Wrap them snuggly with saran wrap instead of using a zip lock. The tighter packing job will help prevent them from crumbling.