These no-bake Raspberry Almond Power Bites make a delicious snack any time of day. The freeze-dried raspberries add delicious flavor and a fun pop of color.
Raspberry Almond Power Bites
While I already have quite a few no-bake balls and bites recipes on here now (cocoa coconut bliss balls, coconut cashew bliss balls, pumpkin spice balls), but I couldn’t resist adding this one. I just love the flavor that the raspberries add, not to mention that pretty pink color.
The inspiration for these bars came from a raspberry almond bar that my friend Charlotte gave me this past summer while I was visiting her in Norway. I brought it along for our long car-journey across Norway to see the fjords. So, yes, eating these also brings back memories of the Norweigan fjords!
These raspberry almond bites are perfect for keeping on hand for when you need a quick snack, healthy cookie alternative, or fuel for your hike or bike ride. Simply store them in an airtight container in the refrigerator for up to a week or freeze.These raspberry almond power bites are the perfect fuel to bring along for your next hike or bike ride! Click To Tweet
My kids love these, but actually prefer them with freeze-dried strawberries, which are a little less tart and sweeter. This is a fun, simple recipe to make with kids since you don’t need an oven, you can actually eat the raw “dough”, and sprinkling on those crumbled freeze-dried berries is like adding fairy dust!
So get out your food processor and make a batch for yourself. You can make them into balls, bites, bars, or any other shape that you prefer.
- 6 fresh Medjool dates, pitted (about ⅔ cup)
- ⅔ cup almonds
- ½ cup cashews
- ⅓ cup unsweetened shredded coconut
- ⅓ cup freeze-dried raspberries + extra for sprinkling on top
- Pinch of sea salt
- 1 tablespoon water
- Combine dates through salt in a food processor. Pulse until broken into pieces and then add water and blend until it starts to stick together.
- Empty onto parchment paper. Roll into an 8-inch rounded squared log. For easiest slicing, wrap in the parchment and refrigerate for 1-2 hours and then slice into bites or "cookies". (Or roll into balls if you prefer).
- Crumble additional raspberries and sprinkle on top.