Description
Delightful no-bake Strawberry Shortcake Bites that combine the freshness of strawberries with crunchy graham crackers, almond flour, and a smooth white chocolate coating. Perfect as a chilled, bite-sized dessert for any occasion.
Ingredients
Scale
Main Ingredients
- 1 cup strawberries, roughly diced
- 1 sleeve graham cracker sheets (about 9 full sheets)
- 3/4 cup almond flour
Coating
- 1 cup white chocolate chips
- 2 teaspoons coconut oil
Instructions
- Crush the graham crackers: Process the graham cracker sheets in a food processor until finely crushed with no large chunks remaining to form the base of the filling.
- Add strawberries: Add the roughly diced strawberries to the food processor and pulse until they are finely diced but not pureed, which contributes freshness and texture.
- Combine with almond flour: Add the almond flour to the mix and pulse again until the mixture forms a cohesive filling capable of holding together when shaped.
- Form the balls: Scoop the mixture into 16 even balls and place them on a lined baking sheet. Freeze for 20 to 30 minutes to firm up the bites for dipping.
- Melt the coating: Melt the white chocolate chips together with the coconut oil in the microwave in 30-second intervals, stirring after each, until the mixture is smooth and ready for dipping.
- Coat the balls: Dip each frozen ball into the melted white chocolate mixture, ensuring it’s evenly coated, then place them back on the baking sheet.
- Set the chocolate: Freeze the coated balls for 5 minutes until the chocolate hardens, then store them in the refrigerator and serve chilled for a refreshing dessert.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Ensure the balls are fully frozen before dipping to prevent melting and ensure smooth coating.
- You can substitute white chocolate chips with dark chocolate if desired.
- Store the bites in an airtight container in the refrigerator to maintain freshness.
- These bites are best served chilled and eaten within 3-4 days for optimal taste.
