Coconut. Cilantro. Peppers - The top three things I really do not like at all. However, after learning that coconut is rich in fiber and MCTs I decided to give one out the three another try. If I could drink a rum punch out of real live coconut, I figured I could attempt to eat unsweetened coconut as long as I disguised it with chocolate and peanut butter. (FYI - MCT’s are medium-chain triglycerides and are a form of fat that may help you lose weight and manage health conditions.)
I also found out that coconut offers a number of benefits, including improved heart health, weight loss, and digestion. Yes, it can be high in calories and saturated fat, so you should eat it in moderation, but overall, unsweetened coconut (which is what I use in these Be Well Bites) makes a great addition to a balanced diet.
So, after a lot of trials (and errors!) I think I found the perfect match for myself and coconut. These are super quick to make, they can be refrigerated for up to 1 week or you can throw them in the freezer for up to three months.
You will not regret making these and neither will anyone in your family, you can pretty much count on that!
Toasted Coconut & Chocolate Chip Bites – serves 12 / prep time: 5 minutes / chill time: 25 minutes
1 cup (gluten-free) rolled oats
1 cup toasted unsweetened shredded coconut ½ cup nut butter or peanut butter of choice 4 tablespoons ground flaxseed ½ cup mini chocolate chips
3 tablespoons honey
1 teaspoon vanilla extract
Combine all of the ingredients into a bowl and mix it all up.
Roll mixture into one-inch size balls.
Tip: If the dough is not sticky enough you can add a little bit more nut/peanut butter.
Place the Be Well Bites on a baking sheet or plate and put them in the refrigerator for 30-60 minutes.
EXTRA: If you don’t have time to roll into the bites you can also just press the mixture into a square baking dish to make flat energy bars instead of round energy balls.
Per Serving: Calories: 139; Total Fat: 9.2g; Saturated Fat: 4.8g; Sodium: 32mg; Carbohydrates: 11.9g; Fiber: 2.4g; Protein; 3.2g