Description
These No-Bake Strawberry Chia Chocolate Bites combine fresh strawberries, chia seeds, and honey into a jammy center, then coat them in rich dark chocolate. They’re naturally gluten-free, dairy-free, vegan-friendly, and packed with fiber and antioxidants. Ready in just 1 hour with no oven required!
Ingredients
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!
Instructions
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!
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!
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.
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.
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!
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.
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.
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.
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.
Store in the fridge and enjoy! These keep beautifully and are ready whenever you need a quick sweet fix.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes + Freezing Time: 40-45 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American