These high fiber, high protein energy bites are just what’s called for when you’re having trouble moving your bowels. Make a batch and store them in the freezer. Eat 2-3 energy bites a day with plenty of fluids as an overall part of your plan to help manage constipation.

• 1 cup rolled oats

• 1/2 cup unsweetened shredded coconut

• 1/2 cup peanut butter

• 1/3 cup honey

• 2 tablespoons hemp hearts

• 1/4 cup sunflower seeds, pumpkin seeds or mini chocolate chips

• 2 tablespoons ground flaxseed or psyllium husk (or a combination of both)

• 1 teaspoon vanilla extract

• Water as needed, added 1 TBSP at a time to help mixture stick together

1. Mix Dry Ingredients:

In a large mixing bowl, combine the rolled oats, unsweetened shredded coconut, hemp hearts, mini chocolate chips, and ground flaxseed or psyllium husk. If you’d like a finer consistency you can put all the dry ingredients in a food processor and pulse until the mixture resembles coarse crumbs.

2. Add Wet Ingredients:

Add the peanut butter, honey, and vanilla extract to the bowl (or food processor bowl, if using). Stir (or pulse) until all the ingredients are well combined. The mixture should be sticky and hold together when pressed. Add water 1 TSBP at a time to reach a cookie-dough like consistency.

3. Form the Energy Bites:

Using a spoon or a small cookie scoop, scoop out portions of the mixture and roll them into balls*. If the mixture is too sticky, lightly wet your hands or use a bit of oil on your palms.

*Time saving tip – instead of making balls make bars! Line an 8 x 8 inch glass baking dish with parchment paper leaving enough paper hanging over 2 edges to use a handle to life bars out of pan later. Transfer the mixture to the pan and press down evenly. Place the pan in the freezer for 15 minutes, then remove and lift edges of parchment paper so the entire square comes out. Let thaw for a few minutes on the counter and with a sharp knife cut into bars of whatever size you prefer.

5. Store:

Place the energy bites in an airtight container and store them in the refrigerator for up to a week, or in the freezer for up to 3 months.