These molasses snack bites are soft, naturally sweet, and deeply satisfying. Made with wholesome pantry ingredients, they are designed to provide long-lasting energy thanks to a balanced combination of fiber, healthy fats, and plant-based protein. They are perfect as a bedtime snack, lunchbox treat, or quick bite when hunger strikes.
Why You’ll Love This Recipe
These snack bites are simple to prepare and require no baking, making them ideal for busy days. They are dairy-free, naturally sweetened, and rich in minerals like iron and calcium thanks to the molasses. The texture is chewy and comforting, while the warm spices add a subtle depth of flavor that both kids and adults enjoy. They store well and can be made ahead for the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups rolled oats
1 cup pitted dates
1/4 cup nut butter (such as peanut butter or almond butter)
1/4 cup walnuts
2 tablespoons chia seeds
2 tablespoons ground flaxseeds
1 to 2 tablespoons molasses
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 cup water
Directions
Add the rolled oats, pitted dates, nut butter, walnuts, chia seeds, ground flaxseeds, molasses, cinnamon, and ground ginger to a food processor. Pulse several times until the mixture becomes crumbly and well combined.
Pour in the water and pulse again until the mixture turns into a sticky, cohesive batter. The texture should hold together easily when pressed between your fingers.
Scoop out portions of the mixture and roll into balls about 1 inch in size. Place the snack bites into an airtight container.
Store in the refrigerator or freezer until ready to enjoy.
Servings and timing
This recipe makes approximately 16 snack bites.
Prep time: 10 minutes
Processing and shaping time: 5 minutes
Total time: 15 minutes
Variations
For a nut-free version, replace the nut butter with sunflower seed butter and omit the walnuts.
Add 2 tablespoons of unsweetened shredded coconut for extra texture and flavor.
Include 1 tablespoon of cacao powder for a rich, chocolate-inspired variation.
Swap the walnuts for pumpkin seeds or almonds if desired.
Storage/Reheating
Store the snack bites in an airtight container in the refrigerator for up to 1 week. For longer storage, keep them in the freezer for up to 2 months. These bites are best enjoyed cold or slightly softened at room temperature and do not require reheating.
FAQs
Can I make these without a food processor?
Yes, but it will require finely chopping the dates and walnuts and mixing vigorously by hand until the mixture sticks together.
Are molasses snack bites suitable for kids?
Yes, they are soft, naturally sweet, and made with wholesome ingredients that are kid-friendly.
What type of molasses should I use?
Unsulphured molasses works best for a balanced flavor and optimal nutritional value.
Can I reduce the molasses flavor?
Yes, use only 1 tablespoon of molasses for a milder taste.
Are these snack bites vegan?
Yes, all ingredients are plant-based.
Can I use quick oats instead of rolled oats?
Yes, quick oats can be used, but the texture will be slightly softer.
Do these snack bites help keep you full?
Yes, the combination of fiber, healthy fats, and protein helps promote satiety.
Can I add protein powder?
You can add 1 to 2 tablespoons of a plant-based protein powder, adjusting the water as needed.
Are these suitable for meal prep?
Absolutely, they are ideal for preparing ahead and storing for the week.
Can I eat them straight from the freezer?
Yes, they can be enjoyed directly from the freezer or after a few minutes at room temperature.
Conclusion
Molasses snack bites are an easy, nourishing option for anyone looking for a naturally sweet and satisfying snack. With simple ingredients, minimal prep time, and excellent storage options, they are a reliable recipe to keep on hand for both kids and adults. Whether enjoyed as an evening snack or an on-the-go bite, these wholesome treats deliver flavor, comfort, and lasting energy.
This deeply aromatic toasted rice ice cream transforms humble brown rice into a nutty, creamy, and subtly sweet frozen dessert. Infused with naturally toasted rice steeped in milk, it delivers nostalgic comfort with refined depth, balanced by a hint of umami from tamari and sea salt.
Author:Sophia
Prep Time:45 minutes
Cook Time:15 minutes
Total Time:6 to 7 hours (including chilling and freezing)
Yield:6 servings
Category:Dessert
Method:Ice Cream Maker
Cuisine:Fusion
Diet:Gluten Free
Ingredients
120 g brown rice
500 g whole milk
480 g heavy cream
120 g granulated sugar
40 g malted milk powder
30 g dextrose powder
1 g guar gum
2 to 3 drops tamari
3 g fine sea salt
Optional rice pudding:
420 g whole milk, divided
40 g granulated sugar
1 g fine sea salt
Instructions
Toast the brown rice in a dry pan over medium heat, stirring until deeply browned and aromatic, or roast on a baking sheet at 232°C for 20–30 minutes.
Place the milk in a heatproof bowl. Immediately pour the hot toasted rice into the milk, cover, and steep in the freezer for 35 minutes.
Meanwhile, in a saucepan, whisk together cream, sugar, malted milk powder, dextrose, and guar gum until smooth.
Bring to a boil over medium-high heat, then simmer briefly until slightly thickened. Remove from heat.
Strain the steeped rice milk, pressing out all the liquid. Reserve the rice if making pudding.
Combine the strained milk with the warm cream mixture. Transfer to a sealed container and chill thoroughly.
Churn the base in an ice cream machine according to manufacturer instructions.
Add tamari during churning, then the salt near the end.
Once fully churned, freeze for at least 4 hours before serving.
Optional rice pudding: Combine reserved rice, 360 g milk, sugar, and salt in a saucepan. Simmer for 50–60 minutes, stirring, until thick. Cool and stir in remaining 60 g milk before serving.
Notes
Brown rice is key for a nutty, complex flavor—white rice produces a milder taste.
Don’t skip deep toasting—the smoky aroma is essential to the final flavor.
Omit malted milk powder if needed, but it enhances creaminess and depth.
