Fruit Almond Bites

by Sabrina Snyder

Published on

2 Comments

5 from 1 vote
24 Servings
Prep Time 20 minutes
Refrigerate 1 hour
Total Time 1 hour 20 minutes
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Fruit Almond Bites are a tasty and healthy snack made with apricots, cranberries, and pistachios. An easy to make afternoon pick me up!

Quick Snack Recipes like Granola Bars and Fruit Almond Bites are easy to make snacks taste so delicious, you won’t even notice they are packed with healthy ingredients.

Fruit Almond Bites in Bowl with hand holding bite

If you always seem to be running from one place to another, these Fruit Almond Bites are the perfect snack to fuel you until your next meal. They’re already in single serving size portions making them easy to grab on the way out of the door.

Because they’re a healthier option, you’ll have zero guilt about packing them in kids’ lunches, taking them on hikes, or as a hit snack after sports practice. They’re a total win for the whole family. Technically they last a long time at room temperature – if you can resist eating them all in one day!

Fruit Almond Bites Ingredients and Finished Bites

These no-bake almond energy bites are so easy to make and will quickly take the place of the granola bars you usually pick up from the grocery store. They’re naturally gluten-free and require only a handful of ingredients. They are easily customizable by adding in your favorite dried fruit or nuts, or even candy pieces.

If you really want to give them a healthy kick, add in chia seeds or flax seeds to your food processor for an extra boost of nutrients. These bites are naturally gluten free and grain free. No matter the combination, you’ll have a yummy snack to enjoy, so naturally sweet you can pass it off as candy or treats during the holidays!

Fruit Almond Bites Mixture Cut in Circles on parchment
MORE TASTY SNACK RECIPES

HOW TO TOAST NUTS

Toasting the nuts is not necessary for this recipe but allows for a nuttier and richer flavor to come through in these bites. It also helps the texture stay crunchier. To toast them, simply bake the nuts in a shallow pan in a 350° oven for 5-10 minutes or you can cook them in a skillet over low heat until lightly browned, stirring occasionally.

Fruit Almond Bite in Crushed Pistachios on Plate

VARIATIONS ON FRUIT ALMOND BITES

  • Fruits: Swap out or add in any of your favorite dried fruits like cherries, Medjool dates or blueberries.
  • Coconut: Add shredded coconut flakes to the nut mixture to roll them in at the end, or you can skip the nuts and just use coconut.
  • Chocolate: If you want something on the sweeter side, roll these bites in mini chocolate chips or dip them in dark chocolate.
  • Vegan: Simply swap out the honey for maple syrup to make this a vegan recipe. You can also use peanut butter or almond butter as a substitute.
  • Oats: Give these bites some more oomph by adding a handful of quick cooked rolled oats or granola to your fruit and honey mixture.
  • Flavoring: If you aren’t a fan of almond extract, try swapping it with vanilla extract or chocolate extract. You can also just tame the almond by adding half the amount and using vanilla for the other half.

Fruit Almond Bites in Bowl

EASY CANDY RECIPES

HOW TO STORE

  • Serve: You can keep Fruit Almond Bites at room temperature in a sealed container for up to 1 week. Line the container with paper towels to absorb moisture.
  • Store: Fruit Almond Bites can be stored in an airtight container in the refrigerator for up to 3 weeks.
  • Freeze: Freeze the bites on a baking sheet for one hour then transfer them to a freezer-safe bag. Store for up to 3 months and bring to room temperature to serve.

Fruit Almond Bites Two Bites Stacked with Bites in Background

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Dinner, then Dessert

Fruit Almond Bites

Fruit Almond Bites are a tasty and healthy snack made with apricots, cranberries, and pistachios. They're an easy to make afternoon pick me up!
Yield 24 Servings
Prep Time 20 minutes
Total Time 1 hour 20 minutes
Course Snack
Cuisine American
Author Sabrina Snyder
Fruit Almond Bite in Crushed Pistachios on Plate
PrintRate

Ingredients
 

  • 4 cups almonds , divided
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • 2 cups dried apricots , finely chopped
  • 1 cup dried cranberries , finely chopped
  • 1 cup pistachios , finely chopped, toasted

Instructions

  • Add almonds to your food processor pulsing until finely chopped like a coarse crumb.
  • Reserve 1 ½ cups of almonds for rolling and add in the pistachios.
  • To the food processor add the honey and vanilla extract and pulse until well combined and the almonds are small (see picture above).
  • Add in the cranberries and apricots and stir to combine.
  • Cut mixture into 4 pieces and roll into 1 inch thick logs that you wrap in plastic.
  • Refrigerate for at least 1 hour to allow honey to tighten up.
  • Cut each log into 1 inch thick slices and roll in the almond pistachio mixture.

Nutrition

Calories: 178kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 301mg | Fiber: 4g | Sugar: 13g | Vitamin A: 412IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Keyword: Fruit Almond Bites

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Fruit Almond Bites Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I only made half a recipe since it’s just my husband and I but I flattened mine onto a big piece of parchment and cut them into small squares because the pieces in the pics seemed bigger than I might like. I crumbled some on some brie and baguette (YUM), crumbled some on salads (YUM), and also I dipped a couple of them in chocolate (EXTRA FLIPPIN’ YUM)! Will be having some crumbled on ice cream later for desert! (YUM YUM YUM)
    I know, eye roll on the brie and baguette, but please treat yourself & try it. You’re worth it!
    I was pretty sure I’d like these but it’s a SUPER surprise hit in our home!
    P.S. Sorry to ruin the whole healthy aspect of this recipe and turn it into an indulgence but also, I’m not sorry at all because it’s so freaking delish. 😉
    Thanks Sabrina!

    Reply