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Chocolate Cashew Strawberry Protein Bites

A simple mix of nuts, dates and oats form the base, while a cashew, coconut cream and cocoa plus fresh strawberries add the fun. A no fail recipe that is the ultimate satisfying no-bake treat or dessert!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword cashew strawberry protein cups no bake, chocolate cashew strawberry protein bites, clean eating dessert or snack, healthy protein snack, no bake cashew strawberry protein bites
Servings 12

Ingredients

Base Crust

  • 1 cup almonds, pecans or walnuts or a mix
  • 1 cup dates, soaked at least 30 minutes and drained
  • 1/2 cup rolled oats
  • 1 tablespoon cocoa powder

Chocolate Filling

  • 2 cups cashews, soaked 3+ hours and drained
  • 1 13.5 oz can coconut cream full fat (solid part only) *see note below
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract

Toppings Optional

  • 1 cup strawberries, fresh, finely chopped
  • Whipped coconut cream -recipe below in notes

Instructions

Base Crust

  • Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    Line a 12-hole muffin pan with parchment or silicone liners.
    Place almonds into a food processer and process until broken down and crumbly. Add dates, oats and cocoa powder 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 cupcake bases.
    Press up 2 tablespoons of the mixture into each cup of the muffin pan evenly. Refrigerate while you prepare the filling.

Chocolate 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,honey, coconut oil, cocoa and vanilla extract 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 down the sides if necessary and continue to blend until very smooth. Taste test and add more cocoa, honey or vanilla if you think it needs it.
    Pour the filling over the chilled crust (or muffin cups) and spread evenly with a spatula or the back of a spoon.
    Once each muffin cup has been filled, freeze the bites for an hour or two, or until they become solid.
    If freezing overnight, unmould and let sit on the counter for about 10 minutes before serving so the little cheesecakes are not too hard.
    Add toppings of choice before serving.
    Store in fridge for up to 1 week or freezer for up to3 months.

Notes

Homemade Whipped Coconut Cream
Add even more nutrition and healthy qualities to many other dishes with nutrient-dense fluffy, whipped coconut cream.
It’s a dairy-free dessert topping that is not overly sweet and made with simple ingredients. This whipped coconut cream is just as thick, luscious, and creamy as dairy-full whipped cream and ideal for topping cakes, tarts, puddings, hot cocoa, and more.
Made with just 3 ingredients in 5 minutes of active time. Be sure to chill the canned coconut cream or milk the day before you need it.
Packed with healthy fats, tons of other good stuff and amazing flavour to help support a healthy, fit body.
Go here for the simple recipe:  Whipped Coconut Cream 
 
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