Strawberry Crunch Protein Bites Recipe
Strawberry Crunch Protein Bites are a delightful, no-bake snack combining the sweetness of Golden Oreos and freeze-dried strawberries with wholesome ingredients like Greek yogurt, coconut flour, and protein powder. These bite-sized treats feature a crunchy strawberry coating, a moist strawberry-flavored center, and a creamy protein-packed outer layer, perfect for a healthy on-the-go snack or post-workout boost.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes (including chilling time)
- Yield: Approximately 20 bites 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Crunch Coating
- 8 Golden Oreos
- 1/2 cup crushed freeze-dried strawberries
Inner Strawberry Layer
- 1/4 cup coconut flour, plus more as needed
- 1/4 cup crushed freeze-dried strawberries
- 3 tbsp whole milk plain Greek yogurt
- 2 tbsp almond, cashew, or other nut butter
- 2 tbsp heavy cream, plus more as needed
- 2 tbsp maple syrup
Outer White Layer & Assembly
- 1 cup whole milk plain Greek yogurt, plus more as needed
- 1/2 cup coconut flour, plus more as needed
- 1/2 cup vanilla protein powder
- 1/4 cup heavy cream
Instructions
- Prepare Crunch Coating: Place the Golden Oreos into a large resealable plastic bag. Using a rolling pin, crush the cookies until they become fine crumbs. Transfer these crumbs to a shallow dish and add the crushed freeze-dried strawberries. Mix thoroughly to combine. Cover the dish with plastic wrap to prevent the strawberry powder from clumping.
- Make Inner Strawberry Layer: In a medium bowl, combine 1/4 cup coconut flour, 1/4 cup crushed freeze-dried strawberries, 3 tablespoons Greek yogurt, 2 tablespoons nut butter, 2 tablespoons heavy cream, and 2 tablespoons maple syrup. Mix until a dough forms that holds together when pressed. Adjust texture by adding up to 1 tablespoon more cream if too dry or 1 tablespoon more coconut flour if too wet.
- Shape Inner Layer Balls: Using a 1 teaspoon measuring spoon, scoop out portions of the dough and roll them into small balls. Arrange the balls on a parchment-lined baking sheet and cover with plastic wrap to prevent drying.
- Prepare Outer White Layer: In another medium bowl, combine 1 cup Greek yogurt, 1/2 cup coconut flour, 1/2 cup vanilla protein powder, and 1/4 cup heavy cream until smooth. The dough should be moist enough to hold together; adjust by adding 1 tablespoon more yogurt if too dry or 1 tablespoon more flour if too wet.
- Assemble the Protein Bites: Using a 1 tablespoon measuring spoon, portion the white dough onto a parchment-lined baking sheet. Flatten one white dough portion in your palm, place a ball of the red strawberry dough in the center, then wrap the white dough around it, rolling to seal the edges.
- Coat and Chill: Roll each assembled bite in the prepared strawberry crunch coating until fully covered. Arrange on a clean parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 3 hours or up to 1 day until firm and cold.
Notes
- If the dough is too sticky, add more coconut flour a tablespoon at a time.
- Use whole milk Greek yogurt for best texture; non-fat yogurt may make the dough too dry.
- Freeze-dried strawberries provide concentrated flavor and crunch; do not substitute with fresh strawberries.
- Store the protein bites refrigerated and consume within 3-4 days for optimal freshness.
- For a nut-free version, substitute nut butter with sunflower seed butter.
Keywords: strawberry protein bites, healthy snacks, no-bake protein bites, gluten free snacks, Greek yogurt protein bites, freeze-dried strawberry recipe
