Nothing says the holiday season like the flavors of peppermint, chocolate and candy canes. And that’s why these Candy Cane Energy Bites will hit all three spots in one easy recipe.
First off, a holiday confession. These are oh so indulgent, so parse them out just like you would any other treat. They are loaded with mostly good ingredients, but when it comes to dipping chocolate and crushed candy canes, there’s not a whole lot of getting around the sugar content in an easy way. And we already know I’m a huge fan of quick and easy cooking.
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Simple Ingredients & Preparation
I use Bob’s Red Mill rolled, gluten-free, organic oats in this recipe, but feel free to substitute any raw, rolled oats, preferably organic. Another personal preference is natural almond butter over peanut butter. I’m confident a swap for natural peanut butter would be amazing. Think PB, chocolate, peppermint heaven!
Because simple and easy in the kitchen is my middle name, I buy Festival Candy Cane Peppermint Crunch pre-crushed candy canes. Again, you can easily crush miniature candy canes in a plastic zip bag with a rolling pin if you have them already on hand.
When rolling the balls, take a second and coat your hands with a light spray of coconut oil or cooking spray. This will keep your hands from becoming a gooey mess during the process.
The point is to keep this easy, efficient and delicious with a goal to come away with a sweet seasonal treat to share at office parties, family gatherings or with your church group. They can even be packaged individually in brightly colored cellophane bags and tied with festive ribbon to attach to a personally delivered holiday card. Enjoy!
Candy Cane Energy Bites
Candy Cane Energy Bites
Nothing says the holiday season like the flavors of peppermint, chocolate and candy canes.
- 2 cups organic rolled oats (gluten-free, Bob's Red Mill)
- 1/2 cup almond butter (or natural peanut butter)
- 1/4 cup chia seeds
- 2 scoops chocolate protein powder
- 1/4 tsp peppermint extract
- 1/2 cup organic honey
- 1/4 cup water
- 1/2 cup crushed candy canes
- 5 oz. dark melting chocolate
Mix together in large bowl: rolled oats, almond butter, chia seeds, honey, peppermint extract and water.
Fold in 1/4 cup crushed candy canes.
Coat hands with a light spray of cooking oil (these are sticky) and shape into 16 bite-sized balls. Refrigerate balls for 30 minutes.
Melt chocolate wafers in microwave or on stovetop following package directions.
Dip 1/2 energy bite into melted chocolate and then dip into crushed candy canes. Arrange on platter and refrigerate for 1 hour before serving. Store refrigerated or in freezer.