When the craving strikes for German chocolate cake, these chocolaty, coconutty, pecan-filled energy bites come to the rescue fast! They’re rich, decadent, satisfy your sweet tooth, and come together in just 25 minutes with 9 simple ingredients.
They’re a filling snack or treat to enjoy throughout the week or share with friends. Did we mention they’re vegan, gluten-free, and naturally sweetened? Energy bites for all! Let us show you how it’s done!
How to Make German Chocolate Cake Energy Bites
These decadent bites of goodness start with toasting coconut and pecans to bring out their richness and create energy bites with a serious resemblance to German chocolate cake!
We pulse the toasted pecans and coconut in a food processor, reserving some of the mixture for a pretty garnish and subtle crunch at the end.
Then, we get to the really good stuff. Toasted pecans and coconut combine with dates, cacao (or cocoa) powder, vanilla, salt, and almond butter.
It’s so simple, but the combination tastes like pure magic!
We finish off these bites with a melted chocolate + coconut oil “frosting” and sprinkle them with the reserved chopped pecans and coconut.
We hope you LOVE these energy bites! They’re:
We’re kind of obsessed and think you will be, too! Bring these bite-sized treats to gatherings to share with friends or keep them in the refrigerator or freezer for a little self-care all week (or two) long.
More Energy Bite Recipes
- Almond Joy Energy Bites (6 Ingredients!)
- Orange Cardamom Energy Bites (No-Bake!)
- 5-Ingredient No-Bake Cookie Energy Bites
- Mango Energy Bites
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
German Chocolate Cake Energy Bites
- 1 ¼ cup raw pecans
- 2/3 cup unsweetened shredded coconut
- 3/4 cup packed pitted dates (measured after pitting // medjool are best // if especially dry, see notes)
- 1/4 cup cacao powder or unsweetened cocoa powder
- 1/4 tsp vanilla extract
- 1/4 tsp sea salt
- 2 Tbsp creamy almond butter (or other nut or seed butter)
- 1/3 cup dairy-free semi-sweet chocolate chips (we like Enjoy Life)
- 1/2 tsp coconut oil
- Preheat oven to 350 degrees F (176 C). Add pecans to a bare baking sheet and toast for 7 minutes. Then add coconut and toast both together for 2-5 minutes until fragrant and lightly browned, watching closely and tossing/stirring after 2 minutes to ensure even cooking. Remove from the oven and let cool slightly. Transfer to a food processor and pulse a few times until no large pieces of pecans remain (see photo). In a small bowl, reserve 1/4 cup (30 g) toasted pecans and coconut for coating the exterior of the bites (adjust amount if altering the default number of servings).
- Pulse the remaining pecans and coconut into a fine meal, then add pitted dates, cacao or cocoa powder, vanilla, salt, and almond butter. Pulse until the mixture is broken down and crumbly — we like to stop before it becomes completely dough-like so that the bites maintain some texture. It should stick together when pressed between two fingers; if still dry and crumbly, continue processing until it is sticky enough to form into a ball. If too dry, you can add a bit more almond butter — we didn't need any extra, though.
- Scoop out 1 ½ -Tbsp amounts (we like this scoop) and roll into balls. If making the default number of servings, there should be ~14 balls. Place them on a parchment-lined plate.
- “FROSTING”: To a small glass or metal bowl, add chocolate chips and coconut oil. Carefully place the bowl on top of a saucepan of simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain — ~5 minutes. You can also melt the chocolate and oil in a heat-proof bowl in the microwave in 20-second increments until melted. Remove chocolate mixture from heat.
- Drizzle the melted chocolate mixture over the bites, then sprinkle with the reserved pecans and coconut before the chocolate hardens. Enjoy right away or transfer to the fridge until the chocolate has set – about 10-15 minutes.
- Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.
*If you don’t have a food processor, you can try using a blender, but dates can be tough for blenders due to their sticky nature, so use a low speed if possible and pulse rather than blending.
*Nutrition information is a rough estimate calculated with the melted chocolate “frosting.”
*Prep time does not include optional chilling of the bites.
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