No-Bake Strawberry Shortcake Balls (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1 cup strawberries, roughly diced
02 -
1 sleeve graham cracker sheets (about 9 full sheets)
03 -
3/4 cup almond flour
04 -
1 cup white chocolate chips (sub dairy free as needed)
05 -
2 tsp coconut oil (can substitute canola, vegetable or avocado oil)
# Let's Cook!:
01 -
In a food processor, process graham crackers until finely crushed. There should be no large chunks visible
02 -
Add in strawberries and pulse until finely diced, you don't want to puree the strawberries. Should still be able to see small pieces
03 -
Add in almond flour and pulse or mix to complete the filling
04 -
Scoop the filling using a tablespoon or cookie scooper onto wax paper or a lined cookie sheet. It should make about 16 balls. Once scooped, place in freezer for 20-30 minutes to harden
05 -
While the balls are freezing, in a microwave safe bowl, melt the chocolate chips and coconut oil together. Heat on high for 30 seconds, stir and heat for another 30 seconds until liquid
06 -
Once the balls are hard, remove from freezer and gently dip each ball into the melted white chocolate. Place back on the cookie sheet after being dipped. Option to top with crushed graham crackers
07 -
Place in freezer again for 5 minutes for chocolate to harden. Remove from freezer and enjoy. Store in refrigerator
# Cook's Notes:
01 -
Honey flavored graham crackers recommended, but original will work too
02 -
Store in refrigerator
03 -
No baking required