Ingredients

• 1 cup Freeze-Dried Strawberries (30 g)
• 1 cup Gluten Free Organic Old Fashioned Rolled Oats (100 g)
• 1 cup Shredded Coconut (80 g)
• 2 Tbsp Organic Golden Flaxseed Meal (13 g)
• ⅓ cup Cashew Butter (80 g)
• 6 Dates, pitted (45 g)
• ¼ tsp Kosher Salt
• Zest of 1 Lemon
• 2 Tbsp Lemon Juice
• 2-3 Tbsp Coconut Oil, melted (30-45 mL)
• ⅓ cup Shredded Coconut (25 g)

Instructions

1. In a food processor, pulse the freeze-dried strawberries into a powder. Remove 2 tablespoons and set aside in a small bowl.
2. To food processor, add oats, 1 cup coconut, flaxseed meal, cashew butter, dates, salt, lemon zest and juice, then pulse together until a dough just begins to form, about 2 minutes. While the processor is running, stream in 2 tablespoons melted coconut oil, adding additional coconut oil if necessary to form a dough. The oatmeal dough should stick together when gently squeezed but not be overly oily.
3. Using a cookie scoop or measuring spoon, divide dough into twelve 2 tablespoon portions, then gently roll into balls. Stir together ⅓ cup coconut and reserved strawberry powder and use to coat the bites.
4. Place oatmeal bites onto a parchment-lined sheet and freeze until firm, about 10 minutes. Store covered in the refrigerator for about a week, or in the freezer for up to a month. If storing in the freezer, let them warm up and soften a bit before enjoying.