This post is sponsored by NOW Foods. All thoughts and opinions are my own.

These sweet and chewy no bake strawberry shortcake almond bites are oh-so-yummy! No bake strawberry shortcake almond bites are vegan, made with no refined sugars or oils and make a perfect healthier sweet treat. They are the perfect mix of strawberry goodness, subtle almond flavor and covered with a layer of chocolate goodness.

Energy bites and energy balls are well-loved in our home! Whether they’re made with oats for a more crumbly texture, or made with other ingredients (almond flour and nut butters are always a good combo), we love them in our home. They’re super easy to make, nutrient dense, and most importantly – delicious! I love switching up the flavors depending on the season and these strawberry shortcake bites are the perfect spring-inspired treat that will be loved by everyone in your family!

These no-bake bites remind me of a mix of strawberry shortcake and peanut butter and jelly sandwiches, but with the added bonus of a milk chocolate topping (because chocolate makes everything better). One of the best parts about this recipe is the short ingredient list: only 9 ingredients and most which are pretty commonly stocked in our pantry! The second best thing is that they are super easy to make! The worst part? Waiting for them to freeze!

HOW TO MAKE

To make strawberry shortcake almond energy bites, you’ll begin by making the initial filling which has a buttery and slight nutty flavor. For this recipe, the base is similar to a cookie dough consistency. Made with NOW almond flour (I love the superfine for recipes like this) and a nut butter of choice. For a bite that is similar to shortcake, I lean towards almond butter. If you want more of a PB&J feel, feel free to substitute with peanut butter. Begin by adding your dry ingredients together and mixing well. I love adding a scoop of NOW vanilla protein powder for a extra bit of protein (they also have a plant-based protein powder), but you can always leave it out (just add extra almond flour).

Maple syrup is my go-to option for naturally sweetening recipes! I try to limit our intake of refined sugars when I can and find that maple syrup provides the perfect amount of sweetness and love the subtle flavor that it adds to recipes. I purchase organic maple syrup from NOW Foods (it’s grade A) for it’s lighter, non-overpowering flavor and it’s a great deal for the large size as well.

The shortcake-inspired dough should have a cookie dough inspired texture. When you’re adding the milk to the dough ingredients, start with 1 tablespoon. If the batter is too thin, add a tablespoon of almond flour. If too thick, add another tablespoon of milk until you get to the desired consistency.

Once you’ve made your shortcake batter, it’s time to add the batter to a parchment lined loaf pan. Only add half of the batter to the pan to begin. I like to break up the batter into bite sized pieces because when you add the strawberry jam, it allows it to swirl throughout the bites. Press the batter down lightly. Next add the jam to the shortbread base and spread throughout. Finally, add the rest of the batter on top of the jam and press firmly to create an even layer. Freeze for 2-3 hours. The longer you freeze, the easier (and less messy) the chocolate coating step will be.

To make the simple chocolate coating, you’ll need milk chocolate chips and coconut oil. Coconut cooking oil is wonderful for helping the chocolate to melt more smoothly and to make dipping easy (acts like a chocolate magic shell). A double boiler is ideal, but if melting in the microwave, I recommend lowering power to 50% and melting in 10 second increments. Stir very well and often to avoid burning.

Dipping the bites helps hold everything together and chocolate is perfectly paired with strawberries. After dipping the bites, place back onto parchment paper and let cool and harden. This is a great time to add a sprinkle of sea salt, if desired.

SUBSTITUTES & OPTIONS

  • Use different nut butters: choose what works for your diet and taste preferences. You can use cashew butter, almond butter, peanut butter or sunflower seed butter, but each will lend a different flavor to the bites.
  • Switch up the jam! You can use any flavor jam you prefer. While I love strawberry, raspberry would be a delicious option for this recipe. Feeling really DIY-ish? Make your own jam!
  • Don’t have protein powder? You can skip it, but just make sure to substitute with additional almond flour (same amount).
  • You can skip the chocolate coating, if preferred. While I’m 100% team chocolate, you can skip it. If you do skip, the bites may be a bit messier as the chocolate coating helps hold everything together, but they’ll still be delicious.

No Bake Strawberry Shortcake Almond Bites

These sweet and chewy no bake strawberry shortcake almond bites are oh-so-yummy! No bake strawberry shortcake almond bites are vegan, made with no refined sugars or oils and make a perfect healthier sweet treat. The perfect mix of strawberry goodness, subtle almond flavor and covered with a layer of chocolate goodness.
Print Recipe
Servings 15 bites

Ingredients
  

  • 1 cup strawberry jam
  • 1 1/4 cup almond flour
  • 6 Tbsp vanilla protein powder
  • 1/4 tsp salt
  • 1/4 cup maple syrup
  • 1/4 cup almond nut butter
  • 1-2 Tbsp milk
  • 1 cup chocolate chips
  • 1 Tbsp coconut oil

Instructions
 

  • Line a loaf pan with parchment paper.
  • In medium, add almond flour, vanilla protein powder and salt. Mix well.
  • Add maple syrup, nut butter and 1 tablespoon of milk to dry ingredients and mix well. Continue mixing until the mixture is similar to cookie dough consistency. If the dough is too dry, add an additional tablespoon of milk. If too wet, add 1 tablespoon of almond flour at a time.
  • Once mixed to cookie dough consistency, add half of the batter to the loaf pan and press lightly into pan.
  • Pour jam over the shortbread mixture and spread evenly with a spatula. Add the remaining dough mixture to the pan and press down firmly until everything is an even layer.
  • Place in freezer for 2-3 hours to chill. The longer that it is allowed to cool, the easier it will be to cut in pieces and cover with chocolate coating.
  • Remove from freezer and use the parchment paper edges to lift out of the pan. Cut into bite sized pieces.
  • Using a double broiler or microwave, heat chocolate chips and coconut oil until melted and thinned in consistency. If using microwave, I recommend 50% power and check every 10 seconds, mixing very well and often.
  • Dip each bite in chocolate and place back on parchment paper to cool and harden.

Notes

No bake strawberry shortcake almond bites will last 7 days in the refrigerator and and in the freezer for 3 months.

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MORE ENERGY BITES

For more easy to make energy bites:

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