TeeChia Blueberry Energy Bites

  • Category: Energy snacks

  • Difficulty: Easy

  • Servings: 24 bites

1 of 3

These TeeChia bites are bursting with sweet, juicy blueberries and made with a low-glycemic cane sugar alternative, providing a sweet treat while keeping your blood sugar stable throughout the day. TeeChia Blueberry Energy Bites are quick and simple to make and an easy way to eat TeeChia if you're out and about or limited on time. Enjoy them anytime of day, even for breakfast, with a cup of yogurt and more fresh berries!


  • 3 eggs [or 3 tbsp ground chia seeds and 9 tbsp water for a vegan egg alternative]
  • 1 cup coconut oil, warm to make liquid
  • 2 tsp vanilla extract
  • 1 cup coconut palm sugar
  • 3 cups [TeeChia Blueberry Date Super Seed Cereal]
  • 2 ½ cups gluten-free flour (we recommend Pams or Bob’s Red Mill All-Purpose Gluten-Free Baking Flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ cup apple sauce
  • 1 ½ cups strong-brewed Teeccino Cordyceps Schisandra (or a certified gluten-free Teeccino Dandelion blend)
  • 1 tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg or allspice
  • 1 ½ cup fresh or dried blueberries

TeeChia Super Seed Cereal

TeeChia is a delicious, nutrient-dense cereal made with six organic super seeds – chia, flax, quinoa, amaranth, ramón and pumpkin – blended with gluten-free rolled oats and sweetened purely with fruits. With a full spectrum of antioxidants, plant-based phytonutrients, omega-3 fatty acids, soluble & insoluble fiber, vitamins, and minerals, TeeChia makes a quick and easy wholesome meal for busy people on-the-go. You can use TeeChia in many of your favorite recipes to make them more nutritious. It also makes a great smoothie addition!

Shop Now


Prep Time : 20 minutes, Cook Time : 18 minutes, Calories per serving : 200

  1. If using dried blueberries, cover with boiling water in a heat-proof bowl and let stand for 10 minutes, then drain.
  2. Brew a strong concentrate of Teeccino by using 4 tbsp to 6 cups water in a drip coffee maker or two 8 oz cups of water in a French press pot. Alternatively, brew 1 ½ cups of brewed Teeccino in an espresso machine.
  3. Preheat the oven to 325°F.
  4. Line 2 sheet pans (cookie sheets) with parchment paper.
  5. Soak the TeeChia in the brewed Teeccino and stir to evenly coat.
  6. Cream together eggs, oil (if the coconut oil is solid, slightly warm it so it will become liquid), coconut sugar and vanilla extract with a stand or hand mixer until smooth and somewhat fluffy.) [If making making a vegan version of this recipe, substitute 2 eggs with a vegan alternative by mixing 2 tbsp chia seeds with 6 tbsp water. Let sit 5 minutes before adding to mixer.]
  7. Add the apple sauce and soaked TeeChia and mix until incorporated.
  8. Sift together the flour, baking powder, baking soda and spices then add them to the wet mixture; beat slowly until just combined. The mixture will be sticky.
  9. Drop the dough on to the prepared sheet pans with a #40 or #60 portion (ice cream) scoop or spoon (the dough balls should be around 1-2 tbsp each), spaced roughly 2 inches apart.
  10. Wet your finger tips (it helps to keep a small dish of warm water nearby) and gently flatten the dough balls into discs.
  11. Bake about 18 minutes, rotating half-way through, or until a knife or toothpick comes out clean. Depending on how large your cookies are, baking time will vary.