No Bake Raspberry Almond Coconut Bites (Video)

These No Bake Raspberry Almond Coconut Bites will satisfy anyone’s sweet tooth! They are chewy, tasty, loaded with nuts and freeze-dried raspberries that just blend so well together. Therefore, they are a quicker and healthier granola bar. And aren’t they cute, too?

I have been making them for a long time now. If you have been following me for a while, you’ll know that I major sweet tooth and that I love making snacks that you can have handy at any time. During times when I try to eat healthier and stay away from sweets and bread, these bites always come to the rescue for me.

The only downside to making these treats is that ingredients are not very cheap, but worth every penny compared to how much healthier and handy treat they are. It has no unhealthy refined sugar, but at the same time are perfectly sweet enough that will not only keep hunger away but will satisfy your sweet cravings for some time. Most of the ingredients in it comes in large quantities except the freeze-dried raspberries. So, in the long run, the bites turn out fairly inexpensive.

I love having them as a snack. I place a few into a snack Ziploc bag and keep them in my purse when away from home for too long in between meals. When a meal not yet in sight and I am hungry, I go for this deliciousness handy in my purse instead of grabbing some of the junk food somewhere. 

I cannot express how much they’ve helped sustain me during that time. I absolutely love these, and would really recommend you give it a try if you’re frequently on the go! You will fall in love with these bites from the first one you pop in your mouth. Enjoy!

No Bake Raspberry Almond Coconut Bites Ingredients

I've always used unsweetened coconut flakes for this recipe. Using sweetened coconut will make these balls too sweet.

I've tried using different kinds of freeze-dried fruit, but the raspberry flavor is my most favorite. Also, you may use unsalted dry roasted almonds and add ⅛ tsp. sea salt.

WATCH THE VIDEO BELOW ON HOW TO MAKE THIS "NO BAKE RASPBERRY ALMOND COCONUT BITES" RECIPE

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No Bake Raspberry Almond Coconut Bites (Video)

Prep Time

10 mins

Cook Time

3 mins

Total Time

13 mins

 

These No Bake Raspberry Almond Coconut Bites will satisfy anyone’s sweet tooth! They are chewy, tasty and loaded with nuts and freeze-dried raspberries that just blend so well together. They are a quicker and healthier granola bar. And aren’t they cute, too? 

Keyword: gluten free, healthy snack, natural sugar dessert, No Bake Raspberry Almond Coconut Bites, no bake snack

Author: Valya of Valya's Taste of Home

Ingredients

No Bake Raspberry Almond Coconut Bites Ingredients

• ½ cup – unsweetened coconut flakes
• 20 – organic Medjool dates pitted
• ½ cup – almond flour
• 1 cup – salted almonds
• 1.3 oz – freeze-dried raspberries
• 1 tsp. – pure vanilla extract
• 1 tbsp. – coconut oil melted

Instructions

No Bake Raspberry Almond Coconut Bites Instructions

1. Toast coconut flakes on a small skillet for about 3 minutes stirring occasionally until golden in color and set aside to cool a bit. In the meanwhile remove pits from the dates, melt coconut oil, and measure out all dry ingredients.

2. Into a food processor add pitted dates, toasted coconut flakes, almond flour, salted almonds, and freeze-dried raspberries.

3. Process for about a minute or so, and then add vanilla extract and melted coconut oil. Process for another minute. Stop the food processor, remove the lid, and using a straight silicone spatula to remove unprocessed nuts stuck to the bottom and sides of the food processor container then process for 30 more seconds.

4. Using a tablespoon ice cream scoop, scoop spoonful of the crumbs, then transfer into your hand. Squeeze the crumbs together in your hand and then roll it into a ball.
5. Place rolled bites onto a platter. Chill them in the fridge for an hour and then transfer them into a storage container with a lid. Store for up to a week. They keep well in the room temperature as well, just keep them closed tightly in the container to prevent them from drying out.

6. I prefer to keep them in the fridge because I like them cold, hard, and chewy.

Recipe adapted from Fifteen Spatulas and adjusted to my liking.

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Kitchen items I used in making this recipe:

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