Chocolate Cherry Coconut Energy Bites: No-Bake Snack Recipe

Ingredients

Instructions

1. Preheat oven to 350ºF. Line a 12-count muffin pan with paper baking cups.
2. To make the base crust, measure 1 cup coconut flour into a medium mixing bowl. Cut 1/2 cup almond butter into the flour with a pastry blender or fork until the mixture forms small chunks.
3. Stir in the chocolate almond milk until a firm dough forms. Divide the dough evenly among the muffin cups, about 1–2 tablespoons per cup. Press the dough firmly into each cup.
4. Bake for 10 minutes, then let cool slightly.
5. While the base crust bakes, chop the frozen cherries into 1/2-inch pieces (they’re easier to cut while still frozen). Place the cherries in a medium bowl.
6. Stir in the coconut sugar, 3 tablespoons coconut flour and almond extract. Set aside to thicken a few minutes while you make the crumble topping.
7. Combine coconut chips with sliced almonds in a small bowl. Cut 1 tablespoon almond butter into the coconut–almond mixture until it clumps together, then stir in the chocolate chunks.
8. Assemble by spooning the cherry filling onto the baked base crust, dividing it equally. Sprinkle the crumble topping over the cherries. Bake for 20 minutes. Let cool 10 minutes, then remove the bites from the pan and allow them to cool completely. Store in a covered container in the refrigerator.

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