Description
These 5-Ingredient Strawberry Shortcake Bites are a simple, no-bake dessert that’s perfect for summer! With fresh strawberries, graham crackers, almond flour, and white chocolate, these little bites are both delicious and easy to make.
Ingredients
Units
Scale
- 1 cup strawberries, roughly diced
- 1 sleeve graham cracker sheets (about 9 full sheets)
- 3/4 cup almond flour
- 1 cup white chocolate chips (sub dairy-free as needed)
- 2 tsp coconut oil (can substitute canola, vegetable, or avocado oil)
Instructions
- In a food processor, process graham crackers until finely crushed. There should be no large chunks visible.
- Add in strawberries and pulse until finely diced (don’t puree). The strawberries should still have small pieces.
- Add in almond flour and pulse or mix to complete the filling.
- Scoop the filling using a tablespoon or cookie scooper onto wax paper or a lined cookie sheet. It should make about 16 balls. Freeze for 20-30 minutes to harden.
- While the balls are freezing, melt the white chocolate chips and coconut oil together in a microwave-safe bowl. Heat on high for 30 seconds, stir, and heat for another 30 seconds until liquid.
- Once the balls are hard, remove them from the freezer and gently dip each ball into the melted white chocolate. Optionally, top with crushed graham crackers. Return to the cookie sheet and freeze for an additional 5 minutes to harden the chocolate.
- Remove from the freezer and enjoy! Store in the refrigerator.
Notes
- For a dairy-free option, use dairy-free white chocolate chips.
- These bites can be stored in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 bite
- Calories: 90
- Sugar: 6g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg