Everyday Energy Bites

Life with a two year old is proving to be every bit as hectic as they say it is. My boy is busy busy! If he’s not climbing onto countertops, he’s running full speed with something messy. Or torturing the dogs. Or tearing up the pages of his favorite books. But he certainly has his more heart-warming moments as well: asking for cuddles, flashing goofy grins, and adding more and more words to his vocabulary every day. Oh, and he asks for almost everything now with a please! He’s my chaotic little angel.

One of my favorite parts of being a mom is making Oli nutritious meals and snacks that he truly enjoys eating. I figure if a picky two year old will eat it, it must be blog worthy, am i right? 

Today’s recipe is my new favorite go-to snack. It’s composed of all simple, whole-food ingredients that only take five minutes to pile into a food processor and blend up. Then, the mixture is pressed into a mini-muffin pan, covered with plastic wrap and refrigerated for 30 minutes. Then, they are popped out and stored in the fridge or freezer for a quick, easy, satisfying and nutritious snack!

Everyday Energy Bites Everyday Energy Bites

Everyday Energy Bites

I love that they are free of refined sugars and packed full of healthy fats and fiber. They are perfect for having handy on the go, whether you’re running errands or going for a hike. They are also well suited for being drizzled with melted dark chocolate. I’m just guessing here . . . 😉

 I hope you all are enjoying some early summer weather as I have been! It always feels so nice to have the sun back. And as annoying as it is to be slathering on sun lotion all time, it’s well worth the trouble for that sunshine! Have a great week guys!

Everyday Energy Bites Label

Everyday Energy Bites

The perfect, nutritious, everyday energy boost!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 13 Bites
Author Foodbodybliss


  • 2 cups raw cashews
  • 1 cup old-fashioned oats
  • 4 medjool dates (If not soft, let soak in hot water for 10 minutes)
  • 1/4 cup ground flaxseed
  • 2 tbsp chia seeds
  • 2 tbsp water
  • 1/2 tsp cinnamon
  • 1/4 tsp Kosher salt


  1. Measure all ingredients into a food processor.

  2. Blend until mixture pulls away from the sides of the bowl. The texture should be slightly sticky, but easy to work with.

  3. Press mixture into the mini muffin pan.

  4. Cover with plastic wrap, and refrigerate for 30 minutes.

  5. Remove bites from pan and store bites either in the refrigerator or the freezer. (If stored in the freezer, they are best individually wrapped.)



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  1. Jeannette says:

    Oh my, Gina, you did it again! I can’t wait to try this recipe. I did a similar one and they were tasty.

    1. Mmmmm I’d love to try yours, too!

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