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Almond Joy Lactation Bites

Delicious, no-bake energy bites designed for nursing moms, packed with oats, flax, and brewer's yeast, featuring a classic almond, coconut, and chocolate flavor.
Print Recipe
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 20 bites
Course: Dessert, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Bite Base
  • 2 cups old-fashioned rolled oats do not use instant
  • 1 cup almond butter creamy, natural
  • 1/2 cup honey or pure maple syrup
  • 1/4 cup ground flaxseed or flaxseed meal
  • 3 tbsp brewer's yeast debittered preferred
  • 2 tbsp chia seeds optional
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened shredded coconut for inside the mix
  • 1/2 cup mini dark chocolate chips
Coating & Drizzle
  • 1/2 cup unsweetened shredded coconut for rolling
  • 1/4 cup dark chocolate or chocolate melts for drizzling

Equipment

  • Large mixing bowl
  • Wooden spoon or sturdy spatula
  • Measuring Cups and Spoons
  • Baking sheet
  • Parchment paper
  • Small Microwave-safe Bowl

Method
 

  1. In a large mixing bowl, stir together the almond butter, honey (or maple syrup), and vanilla extract until smooth.
  2. Add the rolled oats, ground flaxseed, brewer's yeast, chia seeds, and 1/2 cup of the shredded coconut to the wet mixture. Fold everything together with a sturdy spoon until completely combined. The dough will be thick.
  3. Gently fold in the mini dark chocolate chips.
  4. Place the mixing bowl in the refrigerator and chill the dough for 30 minutes. This makes it much easier to roll.
  5. Place the remaining 1/2 cup of shredded coconut in a shallow dish. Line a baking sheet with parchment paper.
  6. Remove dough from the fridge. Using your hands, roll the dough into 1-inch balls. (Tip: lightly wet your hands if the dough is sticking).
  7. Roll each ball in the shallow dish of shredded coconut, pressing gently so the flakes stick to the outside. Place on the prepared baking sheet.
  8. Melt the remaining 1/4 cup of dark chocolate in the microwave in 15-second intervals until smooth. Drizzle the melted chocolate over the top of the coconut-coated bites.
  9. Place the baking sheet back in the refrigerator for 15 minutes to allow the chocolate drizzle to set completely.
  10. Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.

Notes

If your almond butter is very dry, you may need to add an extra tablespoon or a splash of water to get the dough to bind. Using mini chocolate chips rather than standard size is crucial to prevent the balls from crumbling while rolling.