Description
Strawberry Shortcake Bites are delightful no-bake treats combining fresh strawberries, graham crackers, and almond flour into bite-sized balls dipped in smooth white chocolate. Perfect for a quick, refreshing dessert or snack, these bites offer a luscious blend of creamy, fruity, and crunchy textures that you can enjoy chilled.
Ingredients
Scale
Main Ingredients
- 1 cup strawberries, roughly diced
- 1 sleeve graham cracker sheets (about 9 full sheets)
- 3/4 cup almond flour
- 1 cup white chocolate chips
- 2 teaspoons coconut oil
Instructions
- Crush graham crackers: Process the graham cracker sheets in a food processor until finely crushed with no large chunks remaining to create a fine crumb base for the filling.
- Prepare strawberries: Add the roughly diced strawberries to the processor and pulse a few times until the strawberries are finely diced but not pureed, preserving some texture.
- Add almond flour: Incorporate the almond flour into the mixture and pulse until it comes together to form a cohesive filling that holds its shape.
- Form balls: Scoop the mixture into 16 equal-sized balls and place them on a lined baking sheet. Freeze the balls for 20 to 30 minutes to firm up for dipping.
- Melt chocolate coating: In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Dip balls in chocolate: Dip each frozen ball into the melted white chocolate, ensuring it’s fully coated, then place back on the lined baking sheet.
- Set the coating: Freeze the dipped balls for 5 minutes until the chocolate hardens. Store the finished bites in the refrigerator and serve chilled.
Notes
- Ensure strawberries are well-drained if very juicy to prevent soggy bites.
- Use high-quality white chocolate chips for the best flavor and smooth coating.
- These bites are best kept refrigerated and consumed within 3 days for optimal freshness.
- You can substitute graham crackers with gluten-free crackers for a gluten-free variation.
- Allow the balls to freeze completely before dipping to avoid melting the chocolate coating.
