At the beginning of the year I wrote about one my favorite snacks, Chocolate Crunchy Coconut Cups. Today I’m here to tell you that not only are we still loving these, but I’ve perfected my technique to make them in less time with less effort and less mess.
Thanks in part to this silicone mold,
and in other part to my realizing that I should be mixing the ingredients right in a pour-able, heat safe vessel.
(As opposed to combining everything into a mixing bowl and then ladling out into tippy, paper cupcake wrappers.)
Chocolate Crunchy Coconut Oil Energy Bites
Nutritional Stats (not including any added sugar, also note these nutritional stats are approximate, as you can see each bite is not exactly the same.)
Each of those little squares holds 1.5 Tbsp of the mixture. Makes 21 bites.
1 c coconut oil, melted
1/2 c almond butter (or whatever nut butter you like)
1/4 c cocoa (or cacao) powder
1/2 c sliced almonds
1/2 c shredded unsweetened coconut
pinch of sea salt (optional)
1/4 c maple syrup, honey or sugar*
Pour into silicon squares, don’t fret too much about a little mess.
At least I don’t. That little bit of slop is nothing compared to the frustration I felt and the groans I would bellow out whenever one of those paper cupcake wrappers would tip over. (P.S., I now have silicone cupcake molds too!)
This blue square guy is totally earning his keep.
Word to the wise: put a cutting board or something sturdy under your silicone mold before filling. Ask me how I know.
Once your mold is full, transfer to the freezer to harden for at least 30 minutes. They easily pop right out of the mold once they’re firm,
and from here move them to a freezer safe container to store in the refrigerator or freezer.
You don’t need a silicone mold to make these, but I make these so frequently that a mold has been a blessing and is well worth the little bit of storage space it takes up in my pantry.
I’ve also recently discovered that these are perfect to take with me to yoga teacher training, especially on the days when we have a three hour practice (!) before breaking to eat and then moving onto lecture. I like to finish eating a meal at least one hour before a yoga practice – but for three hours of practice, I’m finding that I need a little something during that time for a little energy boost, but I also need it to be something that can be eaten quickly, has at least some nutrition without a lot of volume… much like something you’d want during any endurance event like a marathon, half marathon or even long training runs. Thanks to the way medium chain triglycerides are processed by the body, a snack made of coconut oil is my favorite solution! (Coconut oil was one of the supplements recommended in Grain Brain too.)
*I’ve been leaving the sugar out and enjoying these as a not-sweet treat, but they are even better with some sort of sweetener. I do recommend adding sweetener for at least the first few times you make them. If you like stevia, that could be a great way to keep these lower in carbs without sacrificing sweetness.
These are pretty firm when eaten straight out of the freezer, they are softer when stored in the fridge. When I take these to class, I put a couple into a small Rubbermaid container and then pack them in a cooler bag with a few ice packs – and that’s enough to keep them from turning into complete mush in a very warm yoga studio. I love the way these magically take away hunger and easily hold me over until it’s time to eat something more substantial.
Know that these are great before or during any sort of sport or other physical activity – running, hiking, walking, biking, underwater basket weaving, whatever! We often enjoy these nice as a mid afternoon snack or a while-you’re-making-dinner snack too. And definitely mix up your mix-ins! I’ve added chopped macadamia nuts, hemp seeds, chia seeds, ground flax, cinnamon… lots of possibilities here.
That’s it! Now go forth and be awesome! After you’ve had a snack, of course.