No Bake Strawberry Chia Chocolate Bites

No-Bake Strawberry Chia Chocolate Bites are fresh, fruity, and SO easy to make! With just strawberries, chia seeds, honey, and dark chocolate, you’ll have a guilt-free treat that satisfies your sweet tooth without turning on the oven.

Love More Strawberry Desserts ? Try My Strawberry Shortcake Cheesecake Truffles or this SStrawberry Cheesecake Cookies next.

Why You’ll Love This Recipe

No-Bake Strawberry Chia Chocolate Bites are a delicious blend of rich chocolate, sweet strawberries, and nutrient-packed chia seeds. They’re quick to make, naturally sweet, and perfect for a wholesome snack or guilt-free dessert on the go.

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Ingredient List

Strawberry Chia Mixture:

• 2 cups strawberries, finely chopped
• 2 tablespoons chia seeds
• 1 tablespoon honey (or maple syrup or agave nectar for vegan)

Chocolate Coating:

• 1/2 cup dark chocolate chips
• 1 teaspoon coconut oil (optional, but helps smooth the chocolate)

Friendly Notes:

• Strawberries: Fresh is best, but thawed frozen strawberries work too—just drain excess liquid first.
• Chia seeds: Black or white chia seeds both work perfectly. They’re the magic ingredient that creates that jam-like texture!
• Honey: Swap with maple syrup or agave for a vegan version. You can also adjust sweetness to taste.
• Dark chocolate: I recommend at least 60% cacao for the best flavor and health benefits. Semi-sweet chocolate chips work too if that’s what you have.
• Coconut oil: This makes the chocolate coating smoother and gives it a beautiful shine. You can skip it, but I highly recommend it!

Why These Ingredients Work

Let me break down why each ingredient is so important to these little bites of heaven:

Strawberries are the star here! They bring natural sweetness, gorgeous color, and tons of vitamin C. When mashed, they create the perfect jammy base that holds everything together.

Chia seeds are absolute MAGIC. These tiny seeds absorb liquid and swell up to 10 times their size, creating a thick, gel-like consistency that turns our mashed strawberries into a scoopable, holdable filling. Plus, they add omega-3s, fiber, and protein—making these bites surprisingly satisfying.

Honey (or your sweetener of choice) balances the tartness of the strawberries and helps the mixture bind together. It also keeps the filling from freezing rock-solid.

Dark chocolate provides that decadent coating and satisfying crunch. The antioxidants in dark chocolate are a bonus! It also protects the strawberry filling and makes these feel like a real treat.

Coconut oil helps the chocolate melt smoothly and sets with a beautiful glossy finish. It also makes the chocolate coating easier to bite through when frozen.

Essential Tools and Equipment

You don’t need anything fancy for this recipe—just a few basic kitchen tools:

• Small mixing bowl for the strawberry chia mixture
• Fork for mashing the strawberries
• Baking sheet (any size works)
• Parchment paper or a silicone baking mat to prevent sticking
• Tablespoon measure for portioning the medallions
• Small microwave-safe bowl for melting chocolate
• Fork or dipping tool for coating the bites in chocolate (toothpicks work great too!)
• Freezer space for firming up the bites

That’s it! Simple, right?

How To Make No-Bake Strawberry Chia Chocolate Bites

Step 1: Mash Strawberries

In a small bowl, mash the strawberries with the back of a fork until it has a jam-like consistency. You want some small chunks for texture, but mostly smooth. This should take about 2-3 minutes of good mashing!

Step 2: Mix with Chia and Honey

Mix in the chia seeds and honey, stirring until everything is well combined. Make sure those chia seeds are evenly distributed throughout the mixture—they need to touch the liquid to work their magic!

Step 3: Let Chia Seeds Absorb

Let the mixture sit for about 10-15 minutes, or until the chia seeds have absorbed the liquid and the mixture has thickened noticeably. You’ll see it transform before your eyes! It should look like thick strawberry jam when ready. If it’s still too runny after 15 minutes, give it another 5 minutes.

Step 4: Form Medallions

Line a baking sheet with parchment paper. Using a tablespoon measure, form small medallions of the strawberry chia mixture and place them on the lined baking sheet, spacing them apart so they don’t stick together. I like to pack the mixture firmly into the spoon, then use another spoon to help slide it onto the sheet. Aim for round, flat shapes about 1/2 inch thick.

Step 5: Freeze Medallions

Place the baking sheet in the freezer for about 30 minutes, or until the medallions are firm enough to hold their shape. This step is CRUCIAL—if they’re not frozen enough, they’ll fall apart when you try to dip them in chocolate. Trust me, I learned this the messy way!

Step 6: Melt Chocolate

In a small microwave-safe bowl, melt the dark chocolate chips and coconut oil in the microwave in 30-second intervals, stirring in between each interval, until smooth and melted. Usually takes 1-2 minutes total. Don’t skip the stirring—it prevents burning and ensures even melting.

Step 7: Dip in Chocolate

Remove the frozen medallions from the freezer. Dip each strawberry chia medallion into the melted chocolate, coating it completely on all sides. I like to use a fork to lower each bite into the chocolate, then lift it out and tap gently on the side of the bowl to let excess chocolate drip off. Place the chocolate-coated medallions back on the lined baking sheet.

Step 8: Freeze Again

Place the baking sheet back in the freezer for about 10-15 minutes, or until the chocolate has hardened completely. The chocolate should look matte and feel firm to the touch when ready.

Step 9: Thaw Before Serving

When ready to serve, let sit at room temperature for about 5 minutes to allow the inside to thaw into a jam-like consistency. This brings out the best texture and flavor! Right from the freezer, they’re more like popsicles. After sitting a few minutes, that jammy center comes alive.

Step 10: Store and Enjoy

Store in the fridge and enjoy! These keep beautifully and are ready whenever you need a quick sweet fix.

You Must Know

The chia seeds MUST have time to absorb the liquid. If you skip the 10-15 minute waiting period in Step 3, your mixture will be too runny to form into medallions. Be patient—it’s worth it! I know it’s tempting to rush, but those little seeds need time to do their thing.

The medallions MUST be completely frozen before dipping. Room temperature or even cold medallions will fall apart in the warm chocolate. Make sure they’re frozen solid—about 30 minutes is usually perfect, but if your freezer runs warm, give them a bit longer.

Personal Secret: I add a tiny pinch of sea salt to the strawberry mixture before adding the chia seeds. It enhances the strawberry flavor and makes the chocolate coating taste even more luxurious.

Pro Tips & Cooking Hacks

• Chocolate too thick? Add another 1/2 teaspoon of coconut oil to thin it out. The chocolate needs to be fluid enough to coat smoothly but not so thin that it drips off.
• Make them extra pretty: After dipping in chocolate but before the final freeze, sprinkle the tops with crushed freeze-dried strawberries, chopped pistachios, or a tiny pinch of flaky sea salt. So fancy!
• Can’t find fresh strawberries? Frozen work great! Just thaw them completely and drain off the excess juice before mashing. You might need to reduce the honey slightly since frozen berries can be sweeter.
• Smooth medallions: Wet your hands slightly when shaping the medallions for smoother, rounder edges.
• Prevent chocolate cracking: Let the frozen medallions sit at room temp for just 1 minute before dipping. This slight temperature increase prevents the chocolate from seizing and cracking when it hits the frozen filling.
• Common mistake to avoid: Don’t over-mash the strawberries into a completely smooth puree. You want SOME texture! It helps the medallions hold together better and gives a more interesting bite.

Flavor Variations / Suggestions

These bites are endlessly customizable! Here are some of my favorite ways to switch things up:

Berry Swap: Try raspberries, blackberries, or a mixed berry blend instead of strawberries. Each berry brings its own unique flavor profile!

Citrus Zing: Add 1/2 teaspoon of lemon or orange zest to the strawberry mixture for a bright, citrusy note that makes the flavor pop.

Chocolate Variations: Use white chocolate, milk chocolate, or even ruby chocolate for the coating. You could also do a drizzle of contrasting chocolate on top for a bakery-style look.

Nutty Addition: Mix 1 tablespoon of finely chopped almonds or walnuts into the strawberry chia mixture for crunch.

Coconut Lovers: Replace the strawberries with mashed banana and add 2 tablespoons of shredded coconut. Coat in dark chocolate for a tropical treat!

Peanut Butter Twist: Add 1 tablespoon of peanut butter to the strawberry mixture for a PB&J vibe.

Minty Fresh: Add a drop of peppermint extract to the melted chocolate for chocolate-covered strawberry mints!

Make-Ahead Options

These are PERFECT for meal prep and making ahead—honestly, they’re better when made in advance!

Full Make-Ahead: These bites can be made up to 2 weeks in advance. Just store them in an airtight container in the freezer until you’re ready to serve. Pull them out 5 minutes before eating.

Freeze the Mixture: You can make the strawberry chia mixture up to 3 days ahead and keep it in the fridge. When you’re ready, form the medallions and proceed with the recipe.

Partial Prep: Form and freeze the medallions up to 1 week before you plan to serve them. When you’re ready, melt the chocolate and dip them. This is great if you want to do the messy part early!

Freezer Storage: These actually taste best stored in the freezer! They keep for up to 2 months in a freezer-safe container with parchment paper between layers.

Recipe Notes & Baker’s Tips

• Size matters: If you make them larger than a tablespoon, they might not freeze as solidly and could be harder to dip. Smaller is actually better here!
• Chocolate temperature: If your chocolate gets too cool and starts to thicken while you’re dipping, just pop it back in the microwave for 10-15 seconds.
• Perfect thickness: Aim for medallions that are about 1/2 inch thick. Too thin and they’ll be hard to handle; too thick and the center might not thaw properly.
• Chia seed texture: Some people notice a slight crunch from the chia seeds. If this bothers you, let the mixture sit for a full 20 minutes before forming medallions—the seeds will be even softer.
• Humidity warning: If you live in a humid climate, the chocolate coating might develop condensation when moving from freezer to room temp. This is harmless but can look cloudy. Serve immediately to avoid this.

Serving Suggestions

These versatile little bites work for so many occasions!

As a Snack: Keep a container in your freezer for whenever you need a quick energy boost. They’re perfect for that 3 PM slump!

Dessert Platter: Arrange them on a pretty plate with fresh strawberries and mint leaves for an elegant presentation.

Party Treat: Serve at parties or gatherings in mini cupcake liners. They look so professional, but no one needs to know how easy they were!

Gift Idea: Pack them in a decorative box or jar and give as a homemade gift. Everyone loves getting edible gifts, especially healthy ones!

Post-Workout: The combination of natural sugars, protein, and healthy fats makes these surprisingly good recovery snacks.

Pair with: A cup of hot tea, cold milk, or even a glass of champagne for a fancy touch!

Garnish ideas: Dust with a tiny bit of cocoa powder or powdered sugar before serving for an extra-special look.

How to Store Your No-Bake Strawberry Chia Chocolate Bites

Refrigerator Storage: Store in an airtight container in the fridge for up to 1 week. Place parchment paper between layers to prevent sticking. They’ll have a softer, more jam-like texture when stored this way.

Freezer Storage (Recommended): Keep in a freezer-safe container for up to 2 months. Layer with parchment paper between each layer. This is actually my preferred storage method—they taste amazing straight from the freezer or after a 5-minute thaw.

Room Temperature: These can sit out at room temperature for up to 2 hours, making them perfect for parties or packed lunches. After 2 hours, the chocolate may start to soften depending on your climate.

Reheating: No reheating needed! Just let them sit at room temp for 5 minutes if you want that soft, jammy center. If you love them frozen solid (I do sometimes!), eat them straight from the freezer.

Travel Tip: Pack them with an ice pack if you’re taking them on the go. They travel beautifully and make great road trip snacks!

Allergy Information

Common Allergens:

• Contains: None of the top 8 allergens when made as written with vegan chocolate!
• May contain: Traces of soy (check your chocolate label)

Allergy-Friendly Substitutions:

Nut-Free: This recipe is naturally nut-free! Just make sure your chocolate chips don’t have any nut contamination warnings if allergies are severe.

Dairy-Free: Use dairy-free dark chocolate chips. Many brands are naturally dairy-free—just check the label! Enjoy Life, Hu Kitchen, and Lily’s all make great options.

Gluten-Free: Naturally gluten-free as written! No substitutions needed.

Vegan: Replace honey with maple syrup or agave nectar, and use vegan chocolate chips. Voilà—completely plant-based!

Refined Sugar-Free: Use honey or pure maple syrup and choose 85% dark chocolate or sugar-free chocolate chips.

Seed Allergy: If you have a chia seed allergy (rare but possible), you can try using ground flaxseed instead. The texture will be slightly different but still delicious.

Questions I Get Asked A Lot

My chocolate coating is too thick to dip properly. What do I do?

Add another 1/2 teaspoon of coconut oil and stir well. If it’s still thick, microwave for another 10-15 seconds. The chocolate should be fluid enough to drizzle off a spoon in a smooth ribbon. Temperature is key—too cool and it’ll be thick!

The chocolate cracked when I bit into them. Why?

This usually happens when there’s too much of a temperature difference between the frozen filling and room temperature. Try letting them thaw for 7-8 minutes instead of 5 before serving. The chocolate will be more flexible and won’t crack as easily.

How do I know when the chia mixture is thick enough?

It should look like thick strawberry jam and hold its shape when scooped. If you tilt the bowl, it should move slowly, not pour. When you drag a spoon through it, the path should stay visible for a few seconds. If it’s still runny after 15 minutes, give it 5 more minutes to thicken.

💬 Tried this recipe? Leave a comment and rating below! Did you try any fun variations? Do you prefer eating them frozen solid or slightly thawed?