These strawberry shortcake bites are a fan favorite from my Crosby Lane days (the virtual kitchen I started during Covid- RIP). They are SO simple it’s almost hard to believe that they taste so good with just a handful of ingredients. They remind me of those strawberry shortcake popsicles we would get from the ice cream truck growing up- you know the ones, yes?

They’re also gluten free, dairy free, vegan, and refined sugar free. Really just a simple healthy sweet treat for these hot summer days! Double the batch and freeze them, because I can guarantee they won’t last long.

Can I substitute?

Almond flour – I haven’t tested another flour so I wouldn’t change this out. Maybe an oat flour would work well, but you would definitely need less.
Cashew butter – This nut butter has a specific cookie-like flavor, but you can definitely try an almond or sunflower butter instead.
Coconut Flakes – No substitute here! You could omit altogether and just use more almond flour, but I like the flavor / texture they add.
Maple Syrup- You could definitely use another liquid sweetener, like honey or agave.

A note about freeze-dried strawberries

These are not to be confused with simply “dried strawberries”. Whereas dried fruit has a leathery, soft texture, FREEZE-dried fruit is hard, crunchy, and will turn into a powder when pulverized. It’s been dried fully and creates a very different texture. The freeze-dried variety are required for this recipe! I got mine from Trader Joe’s, but you can also look online.

Prep Time 15

Cook Time 0

Servings 12 balls

Ingredients

1 cup almond flour or meal
½ cup cashew butter (unsalted)
¾ cup small coconut flakes (unsweetened)
¼ cup maple syrup
½ tsp vanilla
pinch salt (~ 1/16 tsp)
~34 g *freeze- dried* strawberries (I got a bag at Trader Joe's)

Instructions

In a food processor: pulse the dried strawberries and coconut flakes until mixed together/ broken down. Take out 1/3 cup and reserve for the topping.
In a large bowl, add the cashew butter, maple syrup, vanilla and salt. Mix until creamy.
Add the strawberry coconut blend and mix together. Fold in the almond flour (using hands towards the end helps get it fully incorporated).
Roll into bites (a little cookie scoop can help) and toss in the topping mix.

Notes

Store in an air-tight container in the fridge for up to 10 days or freeze for up to a month. I personally like them a little cold right out of the fridge!