Strawberry Rhubarb Pie Bites

This one is a must-make for summer!

These are the perfect bite-sized summer treats and are gluten-free with minimal added sugar. Sweet, tangy, creamy, crispy, and bite-sized!

I can promise you they won’t last long.

 
 Strawberry Rhubarb Pie Bites

Strawberry Rhubarb Pie Bites

 

Make this recipe? Tag @composednutrition + hashtag #composednutrition


Recipe

25 minutes | 24 mini bites

Ingredients

  • coconut oil spray

Crust

  • 5 pitted dates

  • 1/4 cup pecans

  • 1/4 cup unsweetened coconut flakes

  • 1/2 cup almonds

Filling

  • 9 strawberries, finely chopped

  • 3 stalks rhubarb, finely chopped

  • 1 scoop Vital Proteins collagen peptides

  • 2 Tbsp chia seeds

  • 1 Tbsp Artisana Organics coconut butter

  • 1/2 lemon, juice

Topping

  • 1/2 c oats

  • 1 tsp cinnamon

  • 1 tsp maca powder

  • 1 T Fourth & Heart pink Himalayan salt ghee

  • 1 T coconut oil

  • 1 tsp coconut nectar (optional - leave out for no added sugar)

Directions

  1. Preheat oven to 350 degrees F.

  2. Blend together crust ingredients in a food processor or high-speed blender. Roll into balls + press flat into a mini cupcake tin greased with coconut oil.

  3. Heat filling ingredients in a small saucepan on low heat until forms a thick consistency + rhubarb is soft. Let cool slightly and pour on top of crust.

  4. For topping: pulse 1x in a blender or food processor to roughly combine. Move to a small mixing bowl and use hands to finish combining. Top filling with topping.

  5. Bake for 8-10 minutes. Allow to cool before removing from tin.

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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?