Li’l Lemon Strawberry Bites


Li'l Lemon Strawberry Bites

These Li’l Lemon Strawberry Bites are a perfect bite size treat for everyone to enjoy. Luscious strawberries and tart lemons make for a taste explosion and they are a breeze to make!
First a nutty base crust, then a cashew cream filling infused with lemon and topped with berries make for a delicious dessert trio - all three combined in this easy recipe.
They make cute little handheld two bite desserts, great for a party or special occasion when you only have one spare hand (drink in the other!) and offering a fun take on traditional cheesecake but with no baking required.
Created in a standard muffin pan, silicon muffin molds or even a normal baking pan or dish, these babies are luxurious, creamy and seriously amazing.
Keep some stashed in the freezer for a special anytime treat perfectly bite-sized so you can satisfy your sweet tooth without overdoing it.
While I opted for strawberries, you can use whatever berries you like, fresh or frozen. Raspberries, blackberries and blueberries are all tasty choices, or mix and match them.
Feel free to customize the recipe, let your artistic side shine and create a masterpiece.
Course Dessert, Snack
Servings 24


Base Crust

  • 1 1/2 cups almonds or walnuts or a mix
  • 3/4 cup dates, soaked at least 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 1 teaspoon cocoa or cacao powder
  • 1 teaspoon vanilla extract

Lemon Filling

  • 2 cups cashews, soaked 3+ hours and drained
  • 1 13.5 oz coconut cream or milk, full fat (solid part only) *see note below
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 2-3 lemons, juice and zest (depending on how lemon-ey you like it)

Strawberry Sauce

  • 2 cups strawberries, fresh or frozen
  • 2 tablespoons water
  • 2 tablespoons honey or maple syrup


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 bars to allow coconut cream to separate.
    Use 2 x 12 mini silicon muffin molds, or muffin pans or line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.
    Next make the base crust. Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, cocoa 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.
    Place 1-2 teaspoon sized amounts of the base mixture into the bottoms of your individual mini molds or the lot into your pan or dish and spread evenly. Refrigerate while you prepare the filling.

Lemon Filling

  • 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, coconut oil, honey, 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 very smooth. Taste test add more honey or lemon if you think it needs it.
    Scoop the filling over the chilled crusts and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator while you make the strawberry sauce.

Strawberry Sauce

  • In a small saucepan combine the berries, water and honey over low-medium heat.
    Mash the berries a little and let the mixture gently simmer for a few minutes until it thickens.
    Remove from the heat and place in the fridge to cool and let it further thicken.
    When cool pour the berry sauce on top of the lemon filling layer. Spread evenly. (Optional: Make a swirly design with a toothpick at this point if you like)
    Place in the freezer again to set completely for 1-2 hours then remove from the freezer, pop out of the molds or cut into bars or squares.
    If storing in the freezer, remove the little bites and let them thaw for 5 to 10 minutes before serving.
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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 

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