Ingredients
Scale
- 1 cup strawberries (roughly diced)
- 1 sleeve graham cracker sheets (about 9 full sheets)
- 3/4 cup almond flour
- 1 cup white chocolate chips (dairy-free as needed)
- 2 tsp coconut oil
Instructions
- In a food processor, crush the graham cracker sheets until finely crushed.
- Add the diced strawberries and pulse until finely chopped.
- Mix in the almond flour until fully combined into a cohesive filling.
- Scoop tablespoon-sized portions onto wax paper or a lined cookie sheet—aim for about 16 balls—and freeze for 20-30 minutes.
- While freezing, melt the white chocolate chips with coconut oil in a microwave-safe bowl; heat in increments, stirring often.
- Dip each hardened ball into the melted chocolate and return to the cookie sheet. Optionally top with additional crushed graham crackers.
- Freeze for another 5 minutes to let the chocolate set before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 135
- Sugar: 8g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg