Here is an easy to make simple treat to keep on hand for healthy snacking that can be made dairy free, gluten free and kid friendly! This is a clean and refreshing treat to enjoy on the patio during those warm summer days.
This is such a simple and clean snack or dessert to make. My kiddos love helping me make and eat this yummy treat. For a dairy free option I love Kite Hill or Forager brand yogurts. For this I used Siggi’s Vanilla brand. I enjoy vanilla flavored, but if plain is your jam then that works just as well. You can really dress this up anyway you want. Have fun with adding nuts, different fruits, nut butters, etc. The options are limitless.
I wanted a tropical vibe to this bark variation, so naturally I used strawberries, pineapples and coconut. I used unsweetened shredded coconut for reduced inflammation, and for a clean option that’s minimally processed. For the granola I used Purely Elizabeth, but any gluten free brand you are partial to will work.
I hope you enjoy this as much as we do! Store this in an air tight container in the freezer for up to 1 month for optimal freshness. Break a part and enjoy on the go or on the patio during those warm summer days for a refreshing treat!
I am loving the feels of raspberry and lemon in this Bites recipe. This is the perfect blend of citrus from the lemon and the subtle sweetness from the raspberry jam inside. This recipe is light and delicious for a snack or a healthy dessert to bring to a brunch or dinner party. They are gluten, dairy and grain free.
I have been loving all things lemon as the Spring season is upon us. The sun is shining brighter, and nature is in bloom. I am enjoying seeing nature turn greener by the day over here in the North East. Naturally, this beautiful weather is inspiring me to create more and more recipes.
These Bites take minimal time and effort, but taste like a million dollars. The ingredients you need are almond flour, coconut flour, poppyseeds, salt, maple syrup, lemon, coconut oil, and raspberry jam. The raspberry jam I used was Santa Cruz organic seedless red raspberry fruit spread, which I found at Whole Foods. The directions are below. These stay good in the fridge for up to 1 week in an airtight container, or you could freeze them for up to 3 months. I hope you enjoy these. Leave a comment below if you make them and want to share!
Raspberry Lemon Poppyseed Bites Makes 16
1 1/2 cup almond flour
3 tbsp coconut flour
2 tsp poppyseeds
1/4 tsp salt
1/4 cup maple syrup
1 lemon, zested
1/3 cup coconut oil, room temperature softened (not melted)
3 tbsp lemon juice
About 1/4 c of Raspberry Jam (I used Santa Cruz organic seedless raspberry fruit spread)
Combine the almond and coconut flour, salt and poppyseeds in a bowl
Combine the maple syrup, lemon zest, coconut oil, and lemon with a fork to cream the coconut oil into the mixture. You don’t want clumps of the oil.
Add the flour mixture into the wet ingredients and mix until well combined
Place the dough mixture and your jam of choice into the fridge for 10 minutes until the dough is firm
I used a medium sized cookie scooper to get spoonfuls of the dough, but you can just take a standard spoonful as well
Roll the scoop of dough into a ball and then gently flatten
Place 1/4-1/2 tsp of raspberry jam into the center of the dough
Gently fold the dough around the jam and roll back into a ball
Repeat this process until the dough is gone. You should get about 16 Bites from this recipe
Optional: you can roll these into shredded unsweetened coconut for some texture if desired
Store in an airtight container in the fridge for 1 week, or you can freeze for 3 months and take them out as needed.
If you are looking for a midday snack with some protein and chocolate flavored goodness then look no further than these delicious Salted Chocolate Pecan Protein Bites. These are gluten free and dairy free.
I make these bites for my husband and me for a midday pick me up or a post workout snack. They are packed with protein and healthy fats to keep us energized, so we can keep up with our daily demands of work and parenting. I will pack these when we are going on a hike, or in our lunches if we need a bridge snack between meals.
These keep nicely in the fridge for 1 week. The dough consistency will vary depending on the size of the protein scoop you use. So, if the dough seems a bite dry you can slowly add 1 tsp at a time of unsweetened almond milk to reach your desired consistency. For this recipe I used Tone It Up chocolate protein for your reference. You can find the link for the protein on my Shop page.
I used Hu Chocolate Chunks, and then I chopped them up into smaller pieces. The pecans I also chopped a bit smaller as well, but they add a good texture so you don’t want to overdo it with the chopping. For the almond butter, pick a brand that does not have added sugars or unnecessary ingredients. I used the organic Whole Foods brand, which the only ingredient is almonds. The other ingredients needed are gluten free oats, maple syrup, salt and vanilla extract. The directions are below. Enjoy my friends!
Salted Chocolate Pecan Protein Bites Makes 16
1 cup gluten free oats
1 cup almond butter
1/2 cup maple syrup
2 scoops chocolate protein powder (I used Tone It Up brand)
1/4 cup chocolate chunks (I used Hu brand)
1/4 cup chopped pecans
1/2 tsp sea salt
1/2 tsp vanilla extract
Combine all the ingredients into a mixing bowl, and mix until it is well combined.
Use a cookie scooper or a spoon to scoop out spoonfuls and roll into balls
Note: if the mixture is too dry due to the size of your protein scoops then you can add tsps at a time of unsweetened almond milk until it is smooth enough to work into balls
Store these Bites in an airtight container in the fridge for up to 1 week