Strawberry Coconut No Bake Energy Bites

These pretty-in-pink no bake energy bites blend coconut and freeze-dried strawberries with a white chocolate drizzle for a delightful kidney-friendly Valentine's Day treat: rich in fiber and healthy fats, and low in potassium, phosphorus, and oxalates!

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Course: Dessert, Snack

Cuisine: American

Keyword: Keto, Low Calorie, Low Carb, Low Oxalate, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based

Diet Type: CKD, Dialysis, PKD, VLPD

Servings: Energy Bites

Calories: 103kcal

Author: Clarissa Paimanta, RD

Ingredients

1 cup coconut flakes (80 g or 2.8 oz)
1/2 cup freeze dried strawberries (10 g)
1 tsp erythritol more to taste
2 tbsp coconut cream or more as needed
1 oz white chocolate sugar-free if needed
1/4 tsp coconut oil optional

Instructions

In a food processor, blend together coconut flakes, freeze-dried strawberries, and erythritol until you form fine pink crumbs.
Add coconut cream and pulse until the mixture resembles wet sand and holds its shape when pinched. Add more coconut cream by the teaspoon if your mixture is too dry or crumbly.
Press about 1 tablespoon of your mixture into each cavity of a mini cupcake tin, ice cube tray, or silicone mold (I find silicone molds work best for easy removal).
In a small bowl, microwave white chocolate and coconut oil in 15- to 30-second bursts, stirring between each, until completely melted and smooth.
Drizzle ½ teaspoon of melted chocolate over each bite. For an extra touch, sprinkle some crushed freeze-dried strawberries on top.
Pop them in the fridge for 30 minutes to set, or freeze them for a stash of sweet treats whenever cravings hit.

Nutrition

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