After checking out the weather app for the past couple of weeks I can officially say that it is going to look bright and sunny for the upcoming week. Something about this change in the weather has me wanting to cook and bake all day long. Don’t worry in reality that will not happen anytime soon.

This week alone I’ve whipped up about 4 recipes and it’s just now Wednesday. One was a fail but I’m looking to perfect it very soon. These nutty energy bites were easy to make and literally took about 5 minutes from start to finish.

I’ve wanted a quick snack around the house and these energy bites will help solve my problem. The best part about them is that you probably have most of the ingredients already in your pantry.

Talk about a win-win.

I used Fat Free and Sugar Free Hazelnut International Delight, honey and creamy peanut butter to secure the mixture together. The nuts consisted of almonds and hazelnuts plus a little fruit addition of whole dates. Oats were added along with cocoa for a little better consistency to the energy bites.

They really are a fun little breakfast or afternoon treat. It’s an extra bonus because your kids will enjoy eating them as well.

ENJOY ~ Meagan

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Nutty Energy Bites

Yield: 18-20 energy bites

Prep Time: 5 minutes

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Ingredients

• 1 cup oats
• 1/2 cup sliced almonds
• 2 tablespoons chopped hazelnuts
• 1 cup whole pitted dates
• 2 tablespoons unsweetened cocoa
• 1/4 teaspoon salt
• 1/4 cup sugar free and fat free hazelnut International Delight
• 2 tablespoons honey
• 1/3 cup creamy peanut butter

Instructions

Combine the first 6 ingredients into a food processor.  Blend until all nuts are almost a fine consistency.  Add International Delight, honey and peanut butter and process until well blended.

Using an ice cream scoop or large spoon create 2 teaspoon size balls and place on parchment paper.  Place in the freezer for at least 5 minutes to flash freeze.

Store in refrigerator in zip loc or air tight container.

Did you make this recipe?

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.