This post is sponsored by NOW Foods. All opinions are my own.
These sweet, chewy no‑bake strawberry shortcake almond bites are seriously delicious. They’re vegan, made without refined sugars or oils, and make a healthier sweet treat. Think bright strawberry flavor, a hint of almond, and a chocolate coating for extra indulgence.
We love energy bites at our house. Whether made with oats for a crumbly texture or with ingredients like almond flour and nut butter, they’re easy, nutrient-dense, and—most importantly—tasty. I like changing flavors with the seasons, and these strawberry shortcake bites are a perfect springtime pick that everyone in the family will enjoy.
These no‑bake bites remind me of a cross between strawberry shortcake and a PB&J—except better, because they’re topped in milk chocolate. One of the best things about this recipe is the short ingredient list: only nine items, most likely already in your pantry. The other great part is how simple they are to make. The hardest step? Waiting for them to freeze!
How to make
Start by preparing the shortcake-style base. It has a buttery, slightly nutty flavor and a cookie-dough texture. The base is made with NOW almond flour (I like the superfine for this) and a nut butter of your choice. Almond butter gives the most shortcake-like flavor; swap in peanut butter if you prefer a PB&J vibe. Mix the dry ingredients first. I add a scoop of NOW vanilla protein powder for extra protein (they have a plant-based option), but you can skip it—just add more almond flour if you do.
I use maple syrup to sweeten naturally. I try to limit refined sugar, and maple syrup adds a gentle sweetness and nice flavor. I buy NOW Foods organic grade A maple syrup because its lighter taste works well in recipes and the large size is a good value.
Aim for a cookie-dough consistency for the dough. When adding milk, start with 1 tablespoon. If the mixture is too thin, add a tablespoon of almond flour. If it’s too thick, add another tablespoon of milk until it’s just right.
Press half the dough into a parchment-lined loaf pan, breaking it into pieces so the jam can swirl through the bites. Spread the jam over that layer, then add the remaining dough on top and press firmly into an even layer. Freeze for 2–3 hours; the longer they freeze, the easier they are to cut and coat in chocolate.
For the chocolate coating, melt milk chocolate chips with a bit of coconut oil. The coconut oil helps the chocolate melt smoothly and makes dipping easier (like a magic shell). A double boiler is ideal, but if you use the microwave, heat at 50% power in 10-second bursts and stir often to avoid burning.
Dipping the bites in chocolate helps hold them together and pairs perfectly with strawberries. After dipping, place them back on parchment and let the chocolate set. Sprinkle a little sea salt on top if you like.
Substitutes & options
– Nut butter: Use what you like—almond, peanut, cashew, or sunflower seed butter will all work, though each changes the flavor.
– Jam: Any jam works. Raspberry or homemade jam would be delicious alternatives.
– No protein powder: Leave it out and replace the same amount with almond flour.
– No chocolate: You can skip the chocolate coating, though the bites will be a bit messier without it.
No Bake Strawberry Shortcake Almond Bites
These sweet, chewy no‑bake strawberry shortcake almond bites are vegan, free of refined sugars and oils, and a perfect healthier treat. They balance strawberry flavor, subtle almond notes, and a chocolate finish.
SERVINGS
About 15 bites
INGREDIENTS
– 1 cup strawberry jam
– 1 1/4 cups almond flour
– 6 Tbsp vanilla protein powder
– 1/4 tsp salt
– 1/4 cup maple syrup
– 1/4 cup almond 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 of milk to the dry mix. Stir until the mixture has a cookie-dough texture. If too dry, add another tablespoon of milk; if too wet, add almond flour a tablespoon at a time.
4. Press half the dough into the prepared pan.
5. Spread the jam evenly over the dough with a spatula.
6. Add the remaining dough on top and press firmly into an even layer.
7. Freeze for 2–3 hours (the longer, the better for cutting and coating).
8. Lift the chilled block out of the pan using the parchment edges and cut into bite-sized pieces.
9. Melt chocolate chips with coconut oil in a double boiler or microwave (50% power, stirring every 10 seconds). Stir until smooth.
10. Dip each bite in chocolate, place on parchment, and let the chocolate harden.
NOTES
– Store in the refrigerator for up to 7 days or freeze for up to 3 months.
FAVORITE TOOLS & DISCOUNT
Save 20% on all nowfoods.com orders with code AMBER. I love their pantry staples (many gluten-free options), essential oils, and supplements. A few helpful tools for making these bites: a loaf pan lined with parchment, a good spatula, and a small scoop for shaping bites.
MORE 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)
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