Frozen Vegan Strawberry Shortcake Bites (No-Bake)
Remember the Good Humor strawberry shortcake ice cream bars from the ice cream truck? These bites are the homemade, dairy-free version of that nostalgic goodness. Bite-sized, naturally sweetened, and so much simpler than the original.
Servings: 16 bites
Equipment
- food processor
- blender optional
- Small ice cream scoop or tablespoon
- Plate or parchment lined baking sheet
- measuring cups and spoons
- 2 shallow plates or bowls
Ingredients
- 1 ½ cup raw cashews
- 10 pitted medjool dates
- 1 cup organic hulled strawberries
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- ¼ teaspoon + an extra pinch of sea salt
Coating
- ½ cup crushed cookies
- ¼ cup crushed freeze-dried strawberries
Optional superfoods
- 2 tablespoons hemp seeds, chia seeds, coconut, and/or other crushed nuts
Instructions
- Add cashews, dates, strawberries, lemon juice, vanilla extract, and salt to a food processor. Blend on high for 30-60 seconds or until the ingredients are just combined. The consistency should be thick and slightly sticky with small bits throughout, not completely smooth.
- Using a small ice cream scoop or tablespoon, scoop the mixture into even bite -sized balls. Place scoopes or rolled balls on a plate or parchment-lined baking sheet. The recipe yeilds 15-20 bites, depending on your desired size.
- Refrigerate for at least 30 minutes until firm. If sticking to the plate they need more time to fully set.
- While the bites chill, crush the freeze-dried strawberries and vanilla cookies into fine crumbs. I like to keep them separate when crushing as the cookies need a bit more work than the freeze-dried strawberries. Blend each for 3-5 seconds in the food processor or crush in a bowl using the bottom of a glass. Once both are crushed to your liking, combine in a shallow bowl or plate.
- Remove chilled bites from the fridge and roll each one in the cookie and strawberry crumble until fully coated. Transfer to the freezer for at least 30 minutes before serving.
Notes
- Strawberries: use ripe, in-season strawberries for the best flavor.
- Consistency: the filling should be thick and slightly chunky. If too wet, add a small handful of extra cashews and pulse again. If too dry, add a small splash of water.
- Coating: use freeze-dried strawberries only as fresh strawberries will make the coating soggy.
- Storage: store in an airtight container in the freezer for up to 1-2 months or in the fridge for up to 5 days.