Freeze-dried fruit has nearly the same nutritional profile as fresh fruit, but with more ease and convenience. This recipe takes advantage of freeze-dried strawberries to create a bright, naturally sweet coating for these energy bites, without needing any artificial colors. They can be stored in an airtight container in the refrigerator up to 2 weeks.
Calories: 290 | Fat: 17g | Protein: 8g | Sodium: 55mg | Fiber: 6g | Carbohydrates: 33g | Sugar: 23g | Added Sugar: 7g
Adapted from Mom’s Sugar Solution: 150 Low-Sugar Recipes for Your Kids’ Favorite Foods, Sweet Treats, and More! by Laura Chalela Hoover, MPH, RDN. Copyright © 2018 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved. Photographs by James Stefiuk; Food styled by Jen Solazzo.
- 1 cup almond butter
- 1 cup rolled oats
- 1⁄2 cup unsweetened shredded coconut
- 1⁄2 cup ground flaxseed
- 1⁄3 cup honey
- 2 cups freeze-dried strawberries
- Combine almond butter, oats, coconut, flaxseed, and honey in a large bowl; beat with a mixer on low until combined, about 2 minutes.
- Roll mixture into 24 (1") balls and place on a baking sheet lined with parchment paper. Refrigerate about 30 minutes or until firm.
- Pulse strawberries in a food processor or high-powered blender until powdery, about 30 seconds. Roll the balls in the strawberry powder. Refrigerate in an airtight container until ready to serve.