Christmas Spiced Cherry Almond Bites

Your New Favorite Festive Bite: No-Bake Christmas Magic!

Hey friends! Clara here. Is it just me, or does the holiday season have a certain… energy? It’s in the crisp air, the twinkling lights, and that irresistible urge to fill the house with the warm, spicy scents of cinnamon, cloves, and baking. But let’s be real—between shopping, wrapping, and trying to remember where you stored the “good” tape, turning on the oven can feel like a monumental task.

That’s exactly why I’m swooping in with what might just become your holiday hero recipe: my Christmas Spiced Cherry Almond Bites. Imagine this: a chewy, sweet-yet-tart base packed with toasted almonds and dried cherries, all warmed up with a cozy blend of festive spices and a bright kiss of orange zest. They’re rolled in a snowy coat of shredded coconut, and if you’re feeling extra (which I always am), we’re tossing in some dark chocolate chips for a melt-in-your-mouth surprise. The best part? These little bites of joy are 100% no-bake. Zero oven time required!

I created these for busy souls who still want to create something special and homemade. They’re perfect for a healthy-ish dessert platter, a pre-dinner snack to keep hangry relatives at bay, or wrapped up in a cute little box for the most thoughtful edible gift. They’re naturally sweetened, packed with whole ingredients, and so delicious that they’ll make your taste buds do a happy little holiday jig. So, grab your food processor and let’s make some magic happen!

A Kitchen Full of Memories (and Sticky Fingers)

This recipe takes me right back to my grandma’s kitchen, which was always the heart of our home during the holidays. The counters would be covered in flour, and the air would be thick with the scent of gingerbread and pine. But my favorite memory? It wasn’t the elaborate pies or the perfectly glazed ham. It was the “sticky ball” experiments my cousin and I would concoct.

While the adults were busy with serious baking, we’d sneak handfuls of dates, nuts, and whatever dried fruit we could find from the pantry. We’d mash them together with honey and a reckless dash of cinnamon, rolling them into lopsided, sticky spheres. They were messy, imperfect, and absolutely glorious. We felt like kitchen wizards, creating our own secret treats. These Christmas Spiced Cherry Almond Bites are the grown-up, refined, and infinitely more delicious version of those childhood experiments. They capture that same spirit of simple, hands-on joy and the pure happiness of creating something wonderful to share.

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Gathering Your Festive Ingredients

One of the things I love most about this recipe is its flexibility. It’s a fantastic template for using what you have! Here’s the lineup for the classic version, along with my chef-y insights and easy swaps.

• 1 cup whole almonds (lightly toasted for deeper flavor) – Toasting the almonds is my non-negotiable secret step! It wakes up their oils and gives the bites a rich, nutty base that raw almonds just can’t match. If you’re in a pinch, walnuts or pecans would be a lovely, festive alternative.
• 12 medjool dates, pitted – Medjools are the MVP here. They’re naturally soft, sticky, and caramel-like, which acts as our “glue” and sweetener. Make sure they’re fresh and squishy! If yours are a bit dry, soak them in warm water for 10 minutes, then drain thoroughly before using.
• 1/2 cup dried cherries – I adore the tartness of cherries against the sweet dates. They scream “holidays” to me! Dried cranberries are a fantastic and equally festive substitute if that’s what you have on hand.
• 1/2 tsp vanilla essence – A little splash of vanilla adds a warm, aromatic depth. If you have vanilla bean paste or extract, even better!
• The Spice Squad: 1/2 tsp ground cinnamon, 1/2 tsp mixed spice, 1/2 tsp ground ginger, 1/4 tsp ground cloves – This is where the Christmas magic happens! Mixed spice is a classic blend; if you can’t find it, a pinch of allspice or nutmeg works beautifully. Don’t be shy with the ginger and cloves—they provide that warm, cozy kick.
• Zest of 1 orange – This is the “secret” ingredient that makes everything pop! The bright, citrusy aroma cuts through the richness and makes the spices sing. Please use a fresh orange—the flavor is incomparable.
• 2 tbsp dark chocolate chips (optional, for richness) – I say “optional,” but I highly recommend it! The little pockets of bitter dark chocolate are a sublime contrast. Use a good quality chip, or chop up a bar of your favorite dark chocolate.
• Shredded coconut (for rolling) – This gives our bites a beautiful snowy exterior and a lovely texture. Unsweetened is my preference to keep things not too sweet, but sweetened will work too for a more decadent treat.

Let’s Make Some Bites! (Step-by-Step)

Ready to get your hands a little sticky? It’s the best part, I promise. Here’s the play-by-play to ensure perfect, no-fuss bites every single time.

1. Toast those nuts! Place your almonds in a dry skillet over medium heat. Toast them for 3-4 minutes, shaking the pan often, until they become fragrant and maybe have a few golden spots. Chef’s Tip: Don’t walk away! Nuts can go from perfectly toasted to sadly burnt in a flash. Once they’re done, spread them on a plate to cool slightly. This step is a game-changer for flavor.
2. Create your power base. Pop the slightly cooled, toasted almonds into your food processor. Pulse them until they resemble a coarse meal. You want some tiny pieces for texture, but nothing too big. Now, add in the pitted dates, dried cherries, vanilla, all your gorgeous spices, and that vibrant orange zest. Chef’s Tip: If your food processor has a smaller bowl, it might be easier to do the almonds first, then add everything else. We want an even blend!
3. Blend to perfection. Now, let the machine run! Process everything until the mixture starts to clump together and look like a dark, sticky dough. It should hold together when you pinch it between your fingers. If it seems too dry and crumbly, add a teaspoon of water or orange juice and pulse again. If it’s too wet, add a tablespoon more of ground almonds or oat flour.
4. The chocolate finale. If you’re using the dark chocolate chips, add them now. Just pulse a few times to incorporate them—you want little flecks and chunks, not fully blended-in chocolate.
5. Time to get rolling! Scoop out tablespoon-sized portions of the mixture. I love using a small cookie scoop for this—it keeps the sizes even and your hands a bit cleaner. Roll each portion between your palms into a smooth ball. Chef’s Hack: If the mixture is super sticky, lightly dampen your hands with water. It works like a charm!
6. The snowy coat. Spread your shredded coconut on a small plate. Take each ball and roll it around in the coconut until it’s nicely coated. Press gently to help the coconut adhere.
7. The patience test. Arrange your beautiful bites on a plate or baking sheet lined with parchment paper. Pop them into the refrigerator for at least 30 minutes to firm up. This step is crucial for the perfect texture—it makes them chewy and delightful instead of overly soft.

How to Serve & Savor

Once your bites are firm, the fun begins! I love arranging them on a rustic wooden board as part of a holiday dessert spread alongside some sharp cheese and fresh fruit. They’re also absolutely perfect for gifting. Tuck a few into a cellophane bag, tie it with a ribbon, and you have a heartfelt, homemade present that anyone would adore. For everyday enjoyment, just keep them in an airtight container in the fridge for a quick, energizing snack with your afternoon tea or coffee. They’re little pockets of festive joy, ready whenever you are.

Mix It Up! Fun Flavor Twists

The beauty of this recipe is its versatility! Feel free to get creative and make it your own.

• Gingerbread Twist: Swap the dried cherries for dried figs and add an extra 1/2 tsp of ginger along with a tablespoon of molasses for a deep, gingerbread-like flavor.
• Tropical Escape: Use macadamia nuts instead of almonds, dried pineapple instead of cherries, and roll them in toasted coconut for a sunny, tropical vibe.
• Chocolate Orange Bliss: Omit the cherries and add 2 tablespoons of cocoa powder to the food processor with the dates. Use all orange zest and maybe a drop of orange extract for an intense chocolate-orange combination.
• Seed Power: For a nut-free version, use sunflower seeds or pumpkin seeds instead of almonds! Toast them first for the best flavor.
• Protein Boost: Stir in a scoop of your favorite vanilla or unflavored protein powder after blending. You may need to add a touch more water to bring the mixture back together.

Clara’s Kitchen Notes

This recipe has truly evolved over the years. The first time I made a version, I completely forgot to pit the dates. Let’s just say my food processor made a sound I hope to never hear again! Lesson learned—always double-check for pits. I’ve also learned that the quality of your dates makes all the difference. Splurge on the soft, fresh medjools; they create a much smoother, sweeter bite.

These bites have become a holiday staple in my home. I always, always double the batch. One for us to enjoy throughout the week, and one to give away. There’s something so satisfying about sharing food made with love, especially during the holidays. Don’t stress if your balls aren’t perfectly round—it’s the homemade charm that makes them special!

Your Questions, Answered!

Q: My mixture is too dry and won’t stick together. What did I do wrong?
A: No worries, this is a common fix! It usually means your dates were a bit on the drier side. The easiest solution is to add a little liquid. Add a teaspoon of water, maple syrup, or even orange juice to the food processor and pulse again. Repeat until the mixture holds together when pinched.

Q: Can I make these without a food processor?
A: You can, but it requires a bit more muscle! You’ll need to very finely chop the almonds and dates by hand (a mezzaluna knife works great for this). Then, combine everything in a bowl and really mash it together with your hands or the back of a spoon until it forms a paste. It’s a great arm workout!

Q: How long will these keep, and can I freeze them?
A> They keep beautifully! In an airtight container in the refrigerator, they’ll stay fresh for up to 1 week. For longer storage, they freeze perfectly for up to 3 months. I often freeze them in a single layer on a baking sheet before transferring to a bag, so they don’t stick together. Just thaw in the fridge for an hour or so before serving.

Q: My bites are too soft, even after chilling. What happened?
A> This could be due to a couple of things. First, the dates might have been very large and extra-soft, making the mixture wetter. Next time, you could add a few more tablespoons of ground almonds to balance it out. Secondly, make sure you’re chilling them for the full 30 minutes—this is essential for them to set up properly!

Nutritional Information*

Per bite (approx., based on recipe making 22 bites): 90 calories | 4g fat | 12g carbs | 2g protein

*Please note: This is an estimate generated using an online calculator. For precise nutritional information, please calculate based on the specific brands and ingredients you use.