This post is sponsored by NOW Foods. All thoughts and opinions are my own.
These sweet, chewy no-bake strawberry shortcake almond bites are so good! They’re vegan, made without refined sugar or oil, and a healthier choice when you want something sweet. They combine bright strawberry flavor with a hint of almond and a milk chocolate coating.
We make energy bites all the time at home. Whether they’re oat-based for a crumbly texture or made with almond flour and nut butter, we love them. They’re easy to make, packed with nutrients, and most importantly—delicious. I like to change the flavors with the seasons, and these strawberry shortcake bites are a perfect spring treat the whole family will enjoy.
These no-bake bites remind me of a cross between strawberry shortcake and a PB&J, plus a chocolate topping (because chocolate makes everything better). The ingredient list is short—only nine items, most of which are pantry staples. They’re also super simple to make. The hardest part is waiting for them to freeze!
How to make
Start by making the filling, which has a buttery, slightly nutty taste and a cookie-dough-like texture. The base is almond flour (I use NOW superfine almond flour for recipes like this) and your choice of nut butter. For a shortcake vibe, I prefer almond butter. If you want more of a PB&J feel, use peanut butter.
Mix the dry ingredients first. I usually add a scoop of NOW vanilla protein powder for extra protein (they also have plant-based protein powder), but you can skip it and just add more almond flour instead.
I use maple syrup to sweeten naturally and avoid refined sugar. I like NOW Foods’ organic Grade A maple syrup for its light, pleasant flavor and good price for a large bottle.
The dough should feel like cookie dough. When adding milk, start with 1 tablespoon. If the batter is too thin, add a tablespoon of almond flour. If it’s too thick, add another tablespoon of milk until the texture is right.
Press half the batter into a parchment-lined loaf pan, breaking it into bite-sized pieces so the jam can swirl through. Spread the jam over the base, then add the remaining batter on top and press firmly for an even layer. Freeze for 2–3 hours. The longer it freezes, the easier and less messy the chocolate step will be.
For the chocolate coating, melt milk chocolate chips with coconut oil to make the chocolate smoother and easier to dip with a magic-shell-like finish. A double boiler works best, but if you use the microwave, melt at 50% power in 10-second bursts and stir often to prevent burning.
Dip each bite in chocolate to help hold everything together—chocolate and strawberries are a perfect match. Place the dipped bites on parchment to cool and harden. Finish with a sprinkle of sea salt if you like.
Substitutes & options
– Nut butters: Use what you prefer—cashew, almond, peanut, or sunflower seed butter. Each gives a slightly different flavor.
– Jam: Swap the strawberry jam for any flavor you like. Raspberry would be great. You can also make your own jam.
– No protein powder: Skip it and use the same amount of extra almond flour.
– No chocolate: You can skip the chocolate coating, though the bites may be messier since the chocolate helps hold them together.
No-Bake Strawberry Shortcake Almond Bites
These sweet, chewy no-bake strawberry shortcake almond bites are vegan, made without refined sugars or oils, and a healthier sweet treat. They balance strawberry flavor with subtle almond notes and a chocolate layer.
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
1. Line a loaf pan with parchment paper.
2. In a medium bowl, mix almond flour, vanilla protein powder, and salt.
3. Add maple syrup, nut butter, and 1 tablespoon milk to the dry mix. Stir until it reaches a cookie-dough texture. If it’s too dry, add another tablespoon of milk. If it’s too wet, add almond flour 1 tablespoon at a time.
4. Press half the dough into the loaf pan.
5. Spread jam evenly over the dough. Add the remaining dough on top and press down firmly to make an even layer.
6. Freeze for 2–3 hours. Longer chilling makes cutting and coating easier.
7. Lift the chilled block from the pan using the parchment edges and cut into bite-sized pieces.
8. Melt chocolate chips with coconut oil in a double boiler or microwave (50% power, checking every 10 seconds and stirring often).
9. Dip each bite in chocolate, place on parchment, and let cool until the chocolate hardens.
Notes
– Store in the refrigerator for up to 7 days or in the freezer for up to 3 months.
Favorite tools & discount
Save 20% on all nowfoods.com orders with code AMBER. I like their pantry staples (many gluten-free options), essential oils, and supplements.
More energy bites
Try these other easy energy bites:
– Peanut Butter & Chocolate Chip Protein Bars
– No-Bake Lemon Coconut Energy Bites
– Pumpkin Spice Oatmeal Energy Balls
– Chocolate Coconut Prune Energy Balls (Paleo Approved)