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White Chocolate Covered Strawberry Coconut Bites

As a personal chef, I'm constantly on the lookout for the next snack recipe to offer clients. This one comes together quickly and is full of healthy ingredients. 

Prep Time 5 mins
Rest Time 15 mins
Total Time 20 mins
Cooking Method:
Courses: , , , ,
Ingredients
  • 1 cup dry roasted cashews (110 g)
  • 1/2 cup pitted Medjool dates (80 g, 4-5 dates)
  • 1/3 cup unsweetened shredded coconut (40 g)
  • 2 tablespoons maple syrup (30 ml)
  • 1 ounce bag freeze-dried strawberries
  • 1/4 teaspoon kosher salt
  • 2-3 ounces white chocolate bar, chopped
  • additional unsweetened shredded coconut (for topping)
Instructions
  1. 1

    Add the cashews and dates to the bowl of a food processor and run for 30 seconds or so, until they are finely chopped and well blended.

  2. 2
    Add the 1/3 cup coconut, maple syrup, and strawberries, and pulse until the mixture is well combined and comes together. You should be able to easily pinch it between your fingers and have it hold its shape.
  3. 3

    Using your hands, roll the mixture into balls between 3/4" and 1" in diameter. You should have about a dozen. In the microwave, heat the white chocolate in 30 second intervals, stirring in between each, until just melted. Alternatively, gently melt in a small pan on very low heat on the stovetop. 

  4. 4

    Allow the chocolate to cool slightly, then dip each ball into the melted chocolate. Move to a plate lined with wax or parchment paper. Sprinkle additional unsweetened shredded coconut over the top of each ball. Place in fridge to firm slightly, about 10 - 15 minutes. 

    These keep in the fridge for up to a week.
Read it online: https://thefromscratchchef.com/recipe/white-chocolate-covered-strawberry-coconut-bites/
Elizabeth Oliver
Personal Chef