Think of these as a summery almond joy – Strawberry coconut bites are fresh, summery, and bursting with flavor! Freeze dried strawberries, shredded coconut, white chocolate, and almonds come together to create the most delicious combination! Made with a handful of ingredients in just a few minutes, this no bake summer recipe will quickly become your new favorite healthy sweet treat!
My healthy almond joys are one of my most popular recipes and one of my personal favorites! The other day I got to thinking of how they should release a fun, summery version of the classic candy bar. Staring at the bags of freeze dried strawberries I had in my pantry, my wheels started spinning! Why not combine some of the best summer flavors in one? Alas, these babies were born and they are EVERYTHING.
They are perfectly sweet, tangy, fruity, and the perfect healthy snack or dessert that even kids will enjoy! Doesn’t hurt that they’re pretty too 😉
Why you’ll love this recipe
- Strawberry coconut bites are no bake, no fuss, and minimal clean-up!
- They are gluten-free, refined sugar-free, dairy-free and vegan, and grain-free.
- Great low-sugar, healthy snack idea that even kids and toddlers will love!
- They are bursting with summery flavor!
Strawberry coconut energy bite recipe video
How to make strawberry coconut bites
Full measurements and instructions are in the recipe card at the bottom of the post!
equipment
- Food processor
- Mini silicone cupcake pan or bread loaf pan
ingredients
- Freeze dried strawberries
- Unsweetened coconut flakes
- Coconut oil
- Pantry staples: vanilla extract, sea sat
- White chocolate – I love the brand Pascha for vegan white chocolate. If you aren’t dairy-free and are looking for a sugar-free option, Lily’s is great!
- Almonds – totally optional! I love the flavor of almonds, strawberries, and coconut and they resemble an almond joy!
steps to make strawberry coconut almond joy bites
- First, add the strawberries and coconut flakes to a food processor and process a minute or so until they’ve broken down and no large lumps remain.
- Next, add in the remaining ingredients and process until mixture forms. It shouldn’t be sticky but shouldn’t be overly dry either.
- Divide the mixture amongst your mini cupcake pan, pressing the it firmly into the bottom. I fill each crevice about 2/3 of the way full.
- Then add the white chocolate to a small bowl and heat in the microwave in 30 second increments, stirring well between each, until the chocolate is completely smooth and melted. Add a little to the top of each bite, ensuring you cover the coconut layer entirely.
- You can place an almond on top if you’d like. Then place the tray in the freezer for 3-4 hours before removing the bites from the pan.
FAQ’s
- How to store leftover bites: Leftover bites should be stored in an air-tight container in the freezer. They will also hold up in the fridge but may become too crumbly, so I recommend storing them long-term in the freezer.
- How to make strawberry coconut bites without a mini muffin pan: You can use a regular sized muffin pan for larger bites (just don’t fill them as full) or press the mixture into a parchment-lined loaf pan. You would pour the melted chocolate over top, freeze, then cut into bars rather than bites (just let the pan sit out at room temp for 20 minutes or so before cutting, to prevent cracking).
- Can I use other fruits? Sure! Any freeze-dried fruit should work! Freeze dried blueberries or mixed berries would be yummy!
More healthy snack recipes to try
- Almond joy bites
- Raw vegan cinnamon rolls (erewhon copycat)
- Peanut butter cheesecake stuffed dates
- Strawberry shortcake ice cream bars
- Birthday cake frozen yogurt bites
- Homemade Dilly Bars
- Carrot cake bites/truffles
If you try this recipe and love, it’d mean the world to me if you left a star rating and review below! Tag me in your creations on instagram @danishealtyeats! (:
Strawberry Coconut Bites
If you love almond joys, you will love this strawberry version! Freeze dried strawberries, shredded coconut, white chocolate, and almonds come together to create the most delicious combination! Made with a handful of ingredients in just a few minutes, this no bake summer recipe will quickly become your new favorite healthy sweet treat!
Ingredients
- 1 1.2oz bag freeze dried strawberries
- 3 cups unsweetened finely shredded coconut
- 1/4 cup maple syrup
- 3 tbsp melted coconut oil
- 1 cup white chocolate chips or chopped bar
- raw almonds *optional
- 1 tsp vanilla extract
- pinch of sea salt
Instructions
- Add the freeze dried strawberries and coconut to a food processor, processing until they break down into crumbs/no large lump remain. Then add in the remaining ingredients, processing another 30-60 seconds until everything is well combined. Don't over-processes (the mixture shouldn't be sticky or dry.
- Divide the coconut mixture amongst your mini muffin pan, pressing and packing the mixture down as firmly as you can into each crevice.
- In a mixing bowl, add your chocolate chips or chopped chocolate bars and coconut oil. Heat in the microwave in 30 second increments, stirring well between each, until completely melted and smooth. You can also use the double-boiler method to melt the chocolate if you want to skip the microwave.
- Add some chocolate to the top of each bite, covering the coconut layer entirely. I use the back of my spoon to help smooth it out. Add an almond to the center of each one.
- Freeze! Place the tray in the freezer for 3-4 hours, before removing them from the pan and storing in an air-tight container in the freezer.
Video
Notes
How to make these without a food processor – you can blitz the strawberries and shredded coconut in a blender until they resemble crumbs, then add them to a bowl and mix in the remaining ingredients!
- How to store leftover bites: Leftover bites should be stored in an air-tight container in the freezer. They will also hold up in the fridge but may become too crumbly, so I recommend storing them long-term in the freezer.
- How to make strawberry coconut bites without a mini muffin pan: You can use a regular sized muffin pan for larger bites (just don’t fill them as full) or press the mixture into a parchment-lined loaf pan. You would pour the melted chocolate over top, freeze, then cut into bars rather than bites (just let the pan sit out at room temp for 20 minutes or so before cutting, to prevent cracking).
- Can I use other fruits? Sure! Any freeze-dried fruit should work! Freeze dried blueberries or mixed berries would be yummy!
