4 Ingredient No Bake Strawberry Coconut Bites (No Flour, Eggs, Refined Sugar, Dairy, Butter or Oil)
These no bake strawberry coconut bites are bursting with strawberry and coconut flavor. The bites need just 4 ingredients and don’t require any flour, eggs, refined sugar, dairy, butter or oil. The bites are easy to prepare, don’t require any baking and are a cool and refreshing dessert or snack.
These strawberry coconut bites are lightly sweet, slightly chewy from the coconut and make for an easy snack or dessert that you can keep in freezer for whenever you need them. I love that they are made with just a few simple ingredients.
Ingredients
- Strawberries
- Shredded coconut
- Honey
- Dark chocolate
Strawberries: This recipe works best with frozen sliced strawberries. Make sure to use the sliced strawberries and not frozen whole strawberries. Whole frozen strawberries will make it difficult for your food processor to blend. It’s better to use frozen strawberries and not fresh strawberries because the mixture is too wet with fresh strawberries. You can use fresh strawberries, but you would need to slice them and freeze them before using.
Shredded coconut: Make sure to use unsweetened finely shredded coconut. Finely shredded coconut binds better and is easier to eat.
Honey: A little honey is added to sweeten the mixture and help it bind together.
Dark chocolate: The strawberry coconut bites are dipped in melted dark chocolate. If you need this recipe to be dairy-free and refined sugar-free, make sure to use a brand of chocolate that is dairy-free and refined sugar-free. You can substitute with other types of chocolate if you don’t like dark chocolate or you don’t need these to be dairy-free or refined sugar-free.
How to Make No Bake Strawberry Coconut Bites
- Add the strawberries, coconut and honey to a food processor and mix until the strawberries are blended and the mixture resembles a thick paste.
- Transfer the mixture to your lined loaf pan. Place into the freezer to fully set.
- Once frozen, cut with a sharp knife into approximate 1-inch squares.
- Melt the chocolate until smooth and coat the squares in melted chocolate. Place the bites into the freezer to set for a few minutes and then they are ready to be eaten.
Expert Tips
- Make sure to use frozen sliced strawberries. The strawberries need to be frozen for the mixture to come together. Frozen slices strawberries are easier for the food processor’s blades to break through compared to frozen whole strawberries.
- If you only have fresh strawberries on hand, you can slice them and put them in the freezer until frozen solid and then use them for the recipe.
- You can add more honey if you prefer the bites to be sweeter. You can also use a sweeter chocolate for the coating.
- This recipe works best with finely shredded coconut because thicker coconut shreds don’t bind as well and will be more difficult to chew.
More No Bake Recipes
- 4 Ingredient No Bake Blueberry Balls
- 2 Ingredient No Bake Lemon Coconut Balls
- 3 Ingredient No Bake Lemon Balls
4 Ingredient No Bake Strawberry Coconut Bites
Ingredients
- 2 cups (233g) frozen sliced strawberries
- 2 cups (102g) unsweetened finely shredded coconut
- 3 tbsp (1.5 fl oz/45ml) honey
- 2 cups (332g) dark chocolate chips , see note before starting
Instructions
- Line an 8 x 4 inch loaf pan or 9 x 5inch loaf pan with parchment paper, leaving some overhang for easy removal later.
- Add the strawberries, coconut, and honey to a food processor. Pulse until the strawberries start to break up. Then run the machine until it turns into a thick paste that holds together when pressed, scraping down the sides as needed. The strawberries should be mostly fully blended and the coconut pieces should be small.
- Transfer the mixture to the prepared loaf pan and press and spread it firmly out to an even, compact layer. Freeze for a few hours, or until completely firm.
- Once frozen, lift the slab from the pan and cut with a large sharp knife into approximate 1-inch squares.
- In a microwave-safe bowl, add chocolate. Microwave in 30-second intervals, stirring between each with a silicone spatula, until fully melted and smooth. Alternatively, you can melt the chocolate on the stove using the double boiler method. If your chocolate is too thick for easy coating, you can add a little melted coconut oil (about 2-3 tsp) until you have a chocolate that has a thin enough consistency for coating/dipping smoothly and easily. How thin the chocolate consistency is will depend on the brand you use. Some brands will melt to a very thin consistency and don't require any coconut oil.
- Dip or coat each square in the melted chocolate, letting any excess drip off, then place on a parchment-lined tray. If desired, you can also add thin chocolate drizzles and/or coarse salt for garnish. Place the bites back into the freezer for 10-15 minutes to set. They are then ready to eat. Store any uneaten bites in an airtight container in the freezer.
Notes
- Dark chocolate note: If you need the bites to be dairy-free and/or refined sugar free, make sure to choose a chocolate that is dairy free and refined sugar free. I like using Hu dark chocolate chips.* If you don't have dietary restrictions, you can use other types of chocolate like milk, semisweet or white chocolate.
- I used Whole Foods shredded coconut* and Amazon Grocery frozen sliced strawberries.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Nutrition estimate will vary depending on the chocolate used for coating and how much of the chocolate is used.