Paleo energy bites: Also gluten-free, dairy-free, and Whole30 appropriate.

I am always on the lookout for a good energy bite recipe. And there are no shortage of them on the internet.

But I believe there is one genre of energy bites that is under-represented online: The Paleo variety.

A lot of the recipes I’ve found have non-Paleo ingredients like oats and peanut butter. I’m sure they’re delicious. But they’re not Paleo.

So today I am sharing an energy bite recipe with Paleo-friendly ingredients. And it happens to be really, really good.

I think you’re going to love them.

Paleo energy bites, made with almond butter, coconut, coconut oil, and other health ingredients.

About The Recipe

The first thing you’ll notice about these energy bites is not sweetness. They are sweetened by dates (and optional maple syrup), but they’re not overly sweet.

Instead, you’ll taste the richness of the coconut oil, coconut, and almond butter. There is a sort of melt-in-your-mouth property to these treats that is absent in a lot of other energy bite recipes. Can I get three cheers for healthy fats?

You’ll also taste the salt. Just a touch.

And chocolate.

Yes, there’s chocolate, and it’s sugar-free. You can buy the kind I used here: Lily’s sugar-free chocolate chips

So the next time you’re craving an energy bite that’s Paleo-friendly (not to mention gluten-free, grain-free, dairy-free, and Whole30 compliant), make these.

Paleo energy bites: Also gluten-free, dairy-free, and Whole30 appropriate.

Paleo Energy Bites

Yield: 12 energy bites
Prep Time: 20 minutes
Cook Time: 5 minutes
Additional Time: 30 minutes
Total Time: 55 minutes

Don't skip toasting the coconut and almond meal.

I used sugar-free stevia-sweetened chocolate chips (link to product above). For a cheaper option, you could chop up an unsweetened baking chocolate bar or a dark chocolate candy bar.

Store these in the fridge. They get a bit soft at room temperature.


  • 1 cup unsweetened coconut
  • 1/2 cup almond meal
  • 1/2 teaspoon sea salt
  • 1/2 cup chopped dates
  • 1/3 cup almond butter
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon maple syrup (optional, for more sweetness)
  • 1/4 cup sugar-free chocolate chips (see notes above)


  1. Toast coconut and almond meal: Place coconut in a dry frying pan. Turn on heat to medium and stir coconut until it begins to turn golden brown. Remove from pan and allow to cool. Repeat process with almond meal. Be sure to stir constantly to ensure even toasting and to avoid burning.
  2. Place cooled coconut and almond meal in a mixing bowl.
  3. Place chopped dates, almond butter, melted coconut oil, and optional maple syrup in a food processor. Process until smooth. Add more coconut oil if the consistency is too dry (and if you skipped the maple syrup).
  4. Pour liquid into the coconut/almond mixture. Stir to combine. Add salt and chocolate chips.
  5. Take about 2 teaspoons of the mixture and roll into a ball. When complete, store in the fridge.

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