Blueberry Bites

These adorable mini bites are made in a muffin tin! Pretty as a picture, easy to make and they taste out of this world. No need to feel guilty indulging with these little delights.

With a nutty base and a creamy, fruity, coconutty top layer they deliver the classic after-dinner treat you’re craving but in a satisfying yet nutrition-packed bite. Yum. Does it get any better?

Well yes, because you can keep these babies in the freezer and have a treat any time you please.

So I’m thinking snacks/desserts for the next couple of weeks!

This is one of the yummiest and easiest recipes ever! Quick and simple to make, and a healthy alternative to a store bought muesli bar or calorie rich slice at your local cafe.

Also perfect as a guaranteed crowd pleaser at a party, potluck or special occasion as they can be made ahead, are easy to transport and serve and look so delish. Are you already visualising everybody’s gushing reaction when you turn up at your next gathering with a platter of these petite treats?

Fully customizable too – you can add your own extras like chopped nuts, other fruit or berries, seeds or other flavours to the base recipe.

One of these little treats makes me happy in an instant and takes away any craving for sweet stuff. They are soft and chewy enough to satisfy and you are going to love these blueberry bites.

Course Dessert, Snack

Keyword blueberry bites no bake, blueberry cheesecake bites, clean eating dessert, clean eating snack

Ingredients

Base Crust

• 1 cup almonds, or walnuts or a mix
• 1/2 cup oats, instant or quick
• 1/2 cup dates, soaked at least 30 minutes and drained
• 1/2 cup desiccated coconut
• 1 teaspoon vanilla extract

Blueberry Top Layer

• 1 cup cashews, soaked 3+ hours and drained
• 1 13.5 oz can coconut cream, full fat (solid part only)*see note below
• 1 cup blueberries, fresh or frozen
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 lemon, juice and zest

Instructions

Base Crust

• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bites to allow coconut cream to separate.

  Line 12 muffin cups with muffin liners or use a silicon muffin pan. Or you can use a lined loaf or baking pan and simply cut into squares when set.

  Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, oats and vanilla and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture and different sized “bits” in your base crust.

  Press around a tablespoon of the base mixture into the bottoms of each of the muffin cups evenly. Refrigerate while you prepare the top layer.

   

Blueberry Top Layer

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all filling ingredients, cashews, coconut cream, blueberries, coconut oil, honey and lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes.

  Stop blending to scrape the sides if necessary and continue to blend until smooth. Taste test add more honey if you think it needs it.

  Scoop tablespoons of the blueberry mixture onto the chilled base crusts in muffin pan and spread out evenly with a spatula or back of a spoon.

  Place in fridge for a 2-3 hours to set. Or place in freezer for an hour to firm up. If fully frozen its best to take out of freezer for 10-15 minutes to thaw and soften up before serving or eating.

   

   

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If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites