Walnut & Dark Chocolate Energy Bites– A Brain-Boosting Snack
When you’re juggling a packed day—whether it’s work, family, or just keeping your head clear—snacks can make or break your energy. I’ve spent 13 years navigating plant-based eating, learning what fuels focus and calm, especially while managing ADHD, anxiety, and depression. That’s where these Walnut & Dark Chocolate Energy Bites come in. They’re quick, nutrient-packed, and designed to support your brain health without the sugar crash.
Walnuts bring omega-3s for memory and mood, dark chocolate adds antioxidants to fight stress, and oats keep your energy steady. It’s a combo I’ve relied on myself, and it’s why I’m sharing this recipe. As a Vancouver-based holistic nutritionist, I see how small bites like these can fit into anyone’s life—here or anywhere virtual coaching takes me. Ready to try them? Let’s get to it.
Why These Energy Bites Work
Brain Health: Walnuts are rich in DHA, a type of omega-3 linked to sharper cognition—great for ADHD or foggy days.
Stable Energy: Oats and nut butter balance blood sugar, avoiding the spikes of processed snacks.
Mood Lift: Dark chocolate (70%+ cocoa) has flavonoids that can ease anxiety, based on what I’ve seen in my own journey.
No baking, no fuss—just 10 minutes to prep a batch. They’re plant-based but flexible—swap walnuts for seeds if nuts aren’t your thing. Keep them in your fridge or freezer, and you’ve got a go-to snack for the week.
Walnut & Dark Chocolate Energy Bites Recipe
Prep Time: 10 minutes | Makes: 12-15 bites
Ingredients
1 cup rolled oats
½ cup walnuts, chopped
⅓ cup dark chocolate chips (70%+ cocoa)
¼ cup almond butter (or any nut/seed butter)
3 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch of sea salt
Instructions:
In a large bowl, mix oats and chopped walnuts.
Melt chocolate chips in a microwave (30-second bursts) or double boiler, then stir in almond butter, maple syrup, vanilla, and salt until smooth.
Pour the wet mix over the oats and walnuts. Stir until everything sticks together—get in there with your hands if needed.
Roll into 1-inch balls (about a tablespoon each). If sticky, wet your hands slightly.
Chill in the fridge for 30 minutes to set. Store in an airtight container—fridge for a week, freezer for a month.
Nutrition Note: Each bite has protein, healthy fats, and fiber—perfect for sustained energy and brain support.
Make It Yours
Nut-Free: Swap walnuts for sunflower seeds.
Extra Boost: Add a tablespoon of chia seeds for more omega-3s.
Kid-Friendly: Use mini chocolate chips and roll smaller bites.
These are a staple in my kitchen—and they could be in yours too. Want them without the prep? I offer healthy snack meal-prep with options like these, delivered weekly in Vancouver or available for pickup. Or if you’re looking to tweak your diet further, my 1:1 coaching can personalize this kind of thing for you—virtual or in-person.
Why Snacks Matter
I’ve learned over the years that what you grab between meals can shift your whole day. These bites are proof you don’t need hours—or a nutrition degree—to eat well. They’re part of why I’m passionate about helping clients stock smart pantries (check out my pantry makeover service) and find what works for them.
Try this recipe, and let me know how it goes. Better yet, snag it from my Resource Hub with more ideas like this. Ready for more? Book a session—I’ll help you make nutrition fit your life, wherever you are.
Chocolate Protein Muffins
Looking for a chocolatey treat that’s packed with protein, fiber, and hidden veggies? These Chocolate Protein Muffins are a household favorite—rich, moist, and naturally sweetened! Whether you need a quick breakfast, a lunchbox addition, or a post-workout snack, these muffins offer a delicious way to nourish your body and brain.
I love these because they satisfy sugar cravings without causing a major blood sugar spike. Plus, they taste just as good as a chocolate cupcake—but with way more nutrients!
Why You'll Love These Muffins
Protein-Packed – Thanks to red lentils and eggs, each muffin provides a boost of protein to keep energy levels stable.
Veggie-Boosted – Shredded zucchini keeps them soft while adding extra nutrients.
Gluten-Free Option – Swap whole wheat flour for oat or almond flour.
Naturally Sweetened – Made with banana and honey or maple syrup instead of refined sugar.
Versatile Serving Options – Enjoy them cold (my favorite!), toasted, or at room temperature.
Chocolate Protein Muffins Recipe
Prep Time: 30 minutes | Servings: 12 muffins
Ingredients
1 cup flour (whole wheat, almond, or oat)
1/2 cup cooked red lentils (or 1 cup canned lentils, drained & rinsed)
3 large eggs
1 medium overripe banana
1/3 cup honey or maple syrup
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 cup extra virgin olive oil
1/2 cup unsweetened apple sauce
1 teaspoon vanilla extract
1 teaspoon ground flaxseed
1 cup finely shredded zucchini (squeeze out excess liquid)
1/3 cup dark chocolate chips
Instructions:
Preheat & Prepare – Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
Blend Wet Ingredients – In a blender or food processor, combine banana, lentils, eggs, honey, cocoa powder, baking soda, coconut oil, and vanilla extract until smooth.
Mix & Fold – Pour mixture into a large bowl, then gently fold in zucchini, flour, and chocolate chips until just combined.
Bake to Perfection – Divide batter evenly among muffin cups and bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cool & Enjoy – Let muffins cool before devouring!
Health Benefits of These Muffins
Protein & Fiber Power – Lentils provide plant-based protein and fiber, keeping you full longer
Hidden Veggies – Zucchini blends right in for extra vitamins and moisture.
Brain-Boosting Omega-3s – Ground flaxseed supports brain health and digestion.
Storage Tips
Fridge: Store in an airtight container for up to a week.
Freezer-Friendly: Freeze for up to 3 months.