These dark chocolate almond bites are full of protein and fiber and just sweet enough to seem like dessert! Almonds are a great choice for plant-based protein and are also full of monounsaturated fats - the kind good for your heart. Throw them in your pack for nutrient dense afternoon snack or a sweet post hike treat.
I like this recipe because it is simple and easily adjusted depending on what you have at home or your preferences. Try almond or cashew butter if you prefer! Switch out rice Chex for plain special K! It can be made gluten free if you purchase oats from a gluten free facility. On top of that, it takes no more than a few minutes to make!
1 cup of Rolled Oats (raw)
1 cup of Rice Chex crushed up
1/2 cup of slivered almonds
4 heaping tablespoons of Peanut Butter or almond butter (preferably all natural nut butter without added oils)
1/2 cup of mini dark chocolate chips
1 tablespoon of coconut flakes
1. Toss the chocolate chips and peanut butter into a saucepan on medium heat.
2. Allow them to melt.
3. Add in coconut flakes - add more than the recommended amount above if you are a real coconut lover.
4. Add the oats, rice Chex, and almonds and Mix.
5. Scoop out 1/4 cup portions into paper muffin cups.
6. Garnish with coconut flakes if you so desire.
7. Put in the fridge to allow them to cool and firm up.
Total number of servings: 12, Calorie per serving: 122 kcal*
*Calorie count is estimated, not direct calorimetry.
Fireside option: measure out the dry ingredients and toss all 4 into a bag/container. Bring along your jar of peanut butter and chocolate chips and melt them in a pot - toss in the dry ingredients. Skip the muffin papers, flatten out the mix in the pot, allow to cool and cut pieces out like rice krispies.