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If you loved Lil’ Debbie Cosmic Brownies growing up, you have to try these bite-sized, fudgy Cosmic Brownie Energy Bites.
While I have my Paleo Cosmic Brownies, I decided to give the recipe an energy-bite twist. I make the base using a combination of oats, cashews, dates, and cocoa, which mimics the fudgy texture we all love so much in brownies. I start by soaking raw cashews in water so that they soften and blend up into a creamy mixture. You can do the same for the dates, depending on their texture. If your dates are at all dry, soak them with the cashews. You need them to be soft in order for the “dough” to really come together.
I mix in chocolate candy bits (which you can get on Amazon), drizzle the balls with chocolate for a little extra sweetness, and then top them off with more candy. They look exactly like the Cosmic Brownies from my childhood and I can’t get enough of them. These are a great after-school snack you can feel good about giving to your little ones (or yourself!), and they last in the freezer for weeks.
Ingredients:
- Raw Cashews
- Almond Flour
- Gluten-Free Rolled Oats
- Cocoa Powder
- Ground Flaxseed
- Hemp Seeds
- Collagen Peptides
- Kosher Salt
- Medjool Dates
- Maple Syrup
- Unsweetened Almond Milk
- Coconut Oil
- Vanilla Extract
- Mini Chocolate Candy Bits
- Mini Chocolate Chips
step-by-step:
step one: prepare the baking sheet
Line a large sheet or large plate with parchment paper and set aside.
step two: soak the cashews
Place the cashews in a small bowl. Pour about 1/2 cup boiling water over the cashews, enough to cover them, and allow the cashews to soften for about 30 minutes. Once soft, drain the liquid and set aside.
step three: mix the dry ingredients
In the bowl of a food processor fitted with the blade attachment, add the almond flour, oats, cocoa powder, ground flaxseed, hemp seeds, collagen peptides, and salt. Pulse in 30-second increments, scraping down the sides intermittently, until the mixture is totally combined and there are hardly any flecks of oats. Add the mixture to a medium mixing bowl and set aside.
step four: blend the wet ingredients
Add the soaked and drained cashews, dates, maple syrup, almond milk, coconut oil, and vanilla. Pulse in 15-second increments, scraping the sides and under the blade, until a thick paste forms. Begin to add the dry ingredients back into the food processor, pulsing with each addition, until a thick, fudgy dough forms. Use a spatula to fold in the candy bits until well combined.
step five: chill the mixture
Transfer to a medium bowl, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
step six: form the balls
Once chilled, use a 1-tablespoon cookie scoop to portion the dough into 25 balls, rolling them until smooth and placing them on the prepared baking sheet. Transfer to the fridge and allow to set for 5 minutes while you prepare the coating.
step seven: make the coating
In a medium, microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in 30-second increments, stirring between each interval, until melted.
step eight: coat the balls in chocolate
Remove the balls from the fridge. Carefully dip the bottom third of each ball into the chocolate to form a chocolate “foot.” Place each on the prepared baking sheet. Once each ball has been coated, use the remaining chocolate to drizzle over the tops. Working quickly, sprinkle the tops with the candy bits, gently pressing the pieces into each ball.
step nine: freeze, then enjoy
Transfer to the freezer for 30 minutes to allow the chocolate to set. Store in airtight containers in the freezer for up to 1 month, or in the fridge for up to 1 week.
recipe faqs:
Because these are made with cashews and hemp seeds, they already have a good amount of protein (especially for a sweet treat!). You substitute the collagen peptides for protein powder, but note that the consistency may be drier and the flavor will be impacted. If the dough seems dry, add additional almond milk in 1-tablespoon increments until your desired consistency has been reached.
Yes! The beauty of these bites is that they’re the ultimate make-ahead treat. They taste best when they’ve had time to rest in the freezer and you can keep them in there for up to a month!
If you’re craving a taste of nostalgia, make these Cosmic Brownie Energy Bites. Comment below and let me know what you think!
looking for more nourishing no-bake sweets? try these!
No-Bake Almond Butter and Raspberry Cups
Protein and Fiber Buckeye Balls
No-Bake Chocolate Peanut Butter Cookies
Cosmic Brownie Energy Bites
Ingredients
For the Energy Balls:
- 1/2 cup raw cashews
- 1½ cups almond flour
- 1 cup gluten-free rolled oats
- 5 tablespoons cocoa powder
- 1/4 cup ground flaxseed
- 1/4 cup hemp seeds
- 1/2 cup collagen peptides
- 1/2 teaspoon kosher salt
- 5 medjool dates, pitted
- 1/4 cup maple syrup
- 1/4 cup unsweetened almond milk
- 1 tablespoon coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate candy bits, such as M&M’s
For the Coating:
- 1 cup mini chocolate chips
- 1 tablespoon coconut oil, melted and cooled
- 1/4 cup mini chocolate candy bits
Instructions
For the Energy Balls:
- Line a large baking sheet or large plate with parchment paper and set aside.
- Place the cashews in a small bowl. Pour about 1/2 cup boiling water over the cashews, enough to cover them, and allow the cashews to soften for about 30 minutes. Once soft, drain off the liquid and set aside.
- In the bowl of a food processor fitted with the blade attachment, add the almond flour, oats, cocoa powder, ground flaxseed, hemp seeds, collagen peptides, and salt. Pulse in 30-second increments, scraping down the sides intermittently, until the mixture is totally combined and there are hardly any flecks of oats. Add the mixture to a medium mixing bowl and set aside.
- Add the soaked and drained cashews, dates, maple syrup, almond milk, coconut oil, and vanilla. Pulse in 15-second increments, scraping the sides and under the blade, until a thick paste forms. Begin to add the dry ingredients back into the food processor, pulsing with each addition, until a thick, fudgy dough forms. Use a spatula to fold tir in the candy bits until well combined.
- Transfer to a medium bowl, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
- Once chilled, use a 1-tablespoon cookie scoop to portion the dough into 25 balls, rolling them until smooth and placing them on the prepared baking sheet. Transfer to the fridge and allow to set for 5 minutes while you prepare the coating.
For the Coating:
- In a medium, microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in 30-second increments, stirring between each interval, until melted.
- Remove the balls from the fridge. Carefully dip the bottom third of each ball into the chocolate to form a chocolate “foot.” Place each on the prepared baking sheet. Once each ball has been coated, use the remaining chocolate to drizzle over the tops. Working quickly, sprinkle the tops with the candy bits, gently pressing the pieces into each ball.
- Transfer to the freezer for 30 minutes to allow the chocolate to set. Store in airtight containers in the freezer for up to 1 month, or in the fridge for up to 1 week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
These are so good! I made a double batch and froze them for postpartum. They were the perfect snack. Highly recommend!
Could I just use cashew butter instead of soaking the cashews?
I worry it will change the consistency a bit- but you can adjust the flour ratio if it gets overly sticky/too wet.
Was going to comment about the labor of love in terms of time these were, but saw the recipe notes 1hr 30min so it’s accurate! These were even tastier than I imagined.. I may have snuck 3 just packing them in the Tupperware for the freezer.
Are there any measurements for the ingredients?
Yes, if you scroll all the way to the bottom of the blog post, you’ll see the recipe with the measurements!
these are definitely a process to make but they are so good! I made them for travel snacks for the family and they were devoured! will definitely be making again to keep in the freezer!
Could I replace the collagen peptide with non flavored whey protein powder?
Yes! The dough may be a bit dry, so you might need to add a little more almond milk.
Looks delicious! Can I leave out the collagen??
You can, but you might want to reduce the amount of almond milk a tiny bit since the collagen does help to bind the mixture together.
Do you think walnuts would work? My son is allergic to cashews and pistachios.
yes that should work here!
Could I do peanuts and oat flour? I am allergic to tree nuts ☺️