Nutella Energy Bites
Make Nutella Energy Bites quickly for a no-bake chocolate-hazelnut snack; roll, chill, and enjoy Nutella Energy Bites.
Ingredients
- 1 1/2 cups old-fashioned oats
- 2/3 cup Nutella
- 1/2 cup shredded coconut
- 1/2 cup honey
- 1/2 cup roasted hazelnuts
- 2 Tbsp. ground flax seeds
- 1 Tbsp. chia seeds
- 2 tsp. vanilla extract
- 1/2 tsp. salt
Instructions
Step 1: Pulse everything until the mixture comes together
Place old‑fashioned oats, Nutella, shredded coconut, honey, roasted hazelnuts, ground flax seeds, chia seeds, vanilla extract, and salt into a food processor and pulse in short bursts until the mixture becomes cohesive — glossy, slightly sticky, and dotted with visible specks of oats, coconut and chopped hazelnuts. Pause to scrape down the sides with a spatula so the texture is uniform; you want a damp, moldable mass that holds when pressed. Transfer the mixture into a medium matte grey ceramic bowl to rest briefly (this bowl will be used again later).
Step 2: Chill until slightly firm for easy shaping
Cover the matte grey bowl tightly and transfer it to the refrigerator for about 30–60 minutes. Cooling will firm the fats and honey just enough so the surface becomes less tacky and the mixture takes on a slightly denser, matte sheen while still retaining that glossy interior. This change in texture — from loose and sticky to cool and pliable — is the single visual milestone that makes rolling neat, uniform bites much easier.
Step 3: Roll into balls and present
Remove the chilled mixture and scoop small portions, pressing and rolling them between your palms (about 1‑inch diameter is a lovely bite size) until each ball is smooth and rounded, with tiny flecks of oats and hazelnut visible on the surface. Nestle the finished Nutella energy bites into the same matte grey ceramic bowl used earlier, arranging a generous mound with a few extras scattered nearby on the painted pine surface. Enjoy immediately or store in a covered container in the refrigerator.
Notes
- Chill the mixture for at least 30 minutes to make rolling easier.
- Toast hazelnuts for more flavor and crunch.
- Substitute maple syrup for a vegan version.
- Use a small scoop for uniform bite sizes.
- Store in the fridge for up to two weeks or freeze for longer storage.