Description
Delicious and nutritious Strawberry Protein Energy Bites made with almond flour, freeze-dried strawberries, and protein powder. These no-bake bites are perfect for a quick snack or pre/post-workout boost, combining natural sweetness and protein in a convenient handheld form.
Ingredients
Dry Ingredients
- 1 1/4 cup almond flour
- 3/4 cup crushed freeze dried strawberries
- 1/4 cup vanilla protein powder
- 1/8 teaspoon salt
Wet Ingredients
- 1/3 cup cashew butter
- 1/4 cup honey
- 2 tablespoons almond milk (plus more if needed)
- 1 teaspoon vanilla extract
- Optional: 1-2 tablespoons strawberry jam
Coating
- Shredded coconut
- Additional crushed freeze dried strawberries
Instructions
- Crush Berries: Place freeze dried strawberries in a ziplock bag and gently crush with a meat tenderizer or pulse briefly in a food processor/blender until finely crushed.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, crushed freeze dried strawberries, vanilla protein powder, and salt until evenly combined.
- Combine Wet Ingredients: Add cashew butter, honey, almond milk, and vanilla extract to the dry mixture and stir until smooth and well incorporated.
- Adjust Consistency: If the dough feels too dry, gradually mix in additional almond milk. If it's too moist, add more crushed freeze dried strawberries to achieve a scoopable consistency.
- Enhance Flavor (Optional): For a sweeter, richer taste, mix in 1-2 tablespoons of strawberry jam until evenly distributed.
- Scoop Dough: Using a cookie scoop or tablespoon, portion out 1 to 1 1/2 tablespoons of dough and form into bite-sized balls.
- Roll in Coating: Roll each ball in a mixture of shredded coconut and more crushed freeze dried strawberries for added texture and flavor.
- Serve or Chill: Enjoy the energy bites immediately or refrigerate to firm up for a firmer texture before serving.
Notes
- Freeze dried strawberries crush more easily and provide a concentrated berry flavor without moisture.
- Adjust the amount of almond milk carefully to avoid the dough becoming too sticky or too dry.
- These bites store well in the refrigerator for up to one week or can be frozen for longer storage.
- For a nut-free version, try substituting cashew butter with sunflower seed butter and almond flour with oat flour.
