Capsaicin Free Carob Coconut Energy Bites
These no-bake bites are rich, chewy, and deeply satisfying — the kind of snack that feels indulgent but is built entirely from wholesome, pantry-friendly ingredients. Carob brings a naturally sweet, chocolatey depth without any of the stimulants found in cacao, and paired with toasted coconut and warm spices like Ceylon cinnamon and ginger, the flavor is genuinely complex. For anyone navigating a sensitivity to capsaicin, snack time can feel like a minefield of hidden heat — even in sweet treats where you'd least expect it — so having a go-to recipe this clean and straightforward is a real relief. Tigernut flour adds a subtle nuttiness and helps bind everything together alongside tapioca starch, giving each bite a satisfying, slightly chewy texture once chilled. A drizzle of honey and a touch of vanilla powder round out the sweetness without overpowering the other flavors. Rolling them in extra coconut flakes before refrigerating is optional but adds a lovely finish that makes them feel almost fancy. Make a batch on Sunday and you'll have a week's worth of snacks ready to grab straight from the fridge.
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Learn more →Ingredients
12 servings
- 1 ½ cups unsweetened shredded coconut
- ½ cup tigernut flour
- 2 tbsp tapioca starch
- 3 tbsp carob powder
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 3 tbsp coconut oil, melted
- 3 tbsp honey
- 1 tsp vanilla powder
For serving
- 2 tbsp unsweetened coconut flakes, for rolling (optional)
Instructions
- 1
Line a baking sheet with parchment paper and set aside.
- 2
In a large mixing bowl, whisk together the shredded coconut, tigernut flour, tapioca starch, carob powder, Ceylon cinnamon, ginger, and sea salt until evenly combined.
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