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Overhead view of strawberry shortcake energy bites with white chocolate drizzle and fresh strawberries.
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No-Bake Strawberry Shortcake Bites with White Chocolate Drizzle

No-bake strawberry shortcake energy bites made with oats, cashews, almond butter, dates, and freeze-dried strawberries, finished with white chocolate.
Prep Time20 minutes
Cook Time0 minutes
Chill Time25 minutes
Total Time45 minutes
Servings: 14 bites
Author: Rachel Oostdyk

Ingredients

For the Bites

  • 1 1/2 cups rolled oats 150 g
  • 1 cup raw cashews 130 g
  • 1/2 cup creamy almond butter 120 g
  • 1/4 cup pure maple syrup 60 ml
  • 1/4 cup Medjool dates 60 g, pitted
  • 1 teaspoon vanilla extract 5 ml
  • 1/4 teaspoon salt 1 g
  • 1 cup freeze-dried strawberries 20 g, crushed

For the Topping

  • 1/4 cup white chocolate chips 45 g
  • 1 teaspoon coconut oil 5 ml
  • extra crushed freeze-dried strawberries for garnish

Instructions

  • Add the rolled oats and cashews to a food processor. Blend until the mixture is fine and crumbly, resembling coarse flour.
  • Add the pitted dates and pulse until the dates are broken down and fully mixed in.
  • Add the almond butter, maple syrup, vanilla extract, and salt. Blend until a sticky dough forms, pausing to scrape down the sides for even blending.
  • Transfer the mixture to a large bowl. Add the crushed freeze-dried strawberries and stir until evenly incorporated.
  • Use your hands or a cookie scoop to form the dough into small balls, about 2 tablespoons each. Place them on a parchment-lined tray.
  • Freeze the bites for 20–30 minutes, until firm.
  • In a small microwave-safe bowl, combine the white chocolate chips and coconut oil. Heat in 30-second intervals, stirring each time, until smooth and melted.
  • Drizzle the melted white chocolate over the cold bites and sprinkle with extra crushed strawberries.
  • Let the chocolate set in the fridge, then store the bites in an airtight container. Refrigerate for up to 1 week or freeze for up to 3 months.

Notes

Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.
Let frozen bites sit at room temperature for a few minutes before eating for the best texture.
Line the tray with parchment paper for easy cleanup and to prevent sticking.
These make a great grab-and-go snack for lunchboxes or post-workout fuel.