No-Bake Gluten-Free Raspberry Lemon Bites
Enjoy these no-bake gluten-free raspberry lemon bites made with frozen Washington red raspberries, Greek yogurt and honey for a bright, refreshing treat.
Ingredients
- 1 cup almond flour
- ½ cup coconut flour
- 3 tablespoons melted butter plus more as needed
- Zest and juice of 1 lemon divided
- ½ cup frozen Washington red raspberries crumbled
- 2 cups plain Greek yogurt
- 3 tablespoons honey (vanilla bean honey works especially well)
Instructions
- In a medium bowl, combine almond flour, coconut flour, melted butter, lemon juice and lemon zest, reserving a little zest for topping. Mix with your hands until a dough forms. The mixture may still be slightly crumbly, but it should hold together when squeezed. If it crumbles too easily, add a bit more melted butter.
- Divide dough among silicone muffin molds, pressing into bottom of each mold to form a layer about ½-inch thick.
- Add crumbled frozen raspberries evenly over each crust layer.
- Mix yogurt and honey in small bowl. Top raspberries with yogurt. Finish with the remaining raspberries and reserved lemon zest.
- Freeze for at least 1 hour, until firm. Store in an airtight container in the freezer.
- To eat, let thaw a few minutes at room temperature before eating.