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?
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.
Into a food processor add pitted dates, toasted coconut flakes, almond flour, salted almonds, and freeze-dried raspberries.
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.
I prefer to keep them in the fridge because I like them cold, hard, and chewy.