No-Bake Lemon Poppy Seed Fridge Bites

No-Bake Lemon Poppy Seed Fridge Bites

This week is predicted to be 90 degrees. It’s officially the BEST time of year for food  fitness (catching sunrise on an outdoor run), clothing (or lack thereof), and mood. It’s amazing how much happiness is directly correlated with the sun on my skin. I feel more thankful for everything in my life, more creative, and more productive. I’m grateful, sunshine. I’m grateful for summer!


Facts about flavour: Tacos and sweets alike can benefit greatly from the addition of a squeeze of citrus. These no-bake lemon poppy seed fridge nibbles come together in a matter of minutes and are perfect for summertime eating. After mixing the ingredients, just press the “dough” onto a tiny dish and refrigerate it for one or two hours before cutting.

Moreover, they are vegan! These lemon poppy seed bites were made healthier by adding a plant-based vanilla protein powder to the mix. Adding a little sweetness and a tonne of satisfying protein was a wise choice.

It kind of reminds me of marzipan in terms of texture! Made with sugar and almond flour, marzipan is a rich paste. These lemon poppy seed snacks are also free of gluten because they are made with a generous mix of almond flour and coconut flour.

But despite being grain-free, vegan, high-protein, and free of gluten, they taste like the ideal pick-me-up. Here, there’s no deprivation—just a tonne of flavour that will make your teeth sink.


  1. One cup of almond flour
  2. One-fourth cup coconut flour
    Two scoops of protein powder (recipes in notes), preferably vanilla or unflavored.
  3. One-third cup of melted coconut oil
  4. One-fourth cup maple syrup
  5. Juice from half a lemon plus the zest
  6. Full tablespoon of poppy seeds
  7. Add 2 tsp coffee creamer
  8. 3 tablespoons confectioners sugar as optional glazing components.


  1. In a mixing dish, combine protein powder, poppy seeds, almond flour, coconut flour, and lemon zest.
  2. In a another basin with plenty of room, melt the coconut oil and mix in the maple syrup.
  3. Using a spatula and then your hands, fold the wet ingredients into the dry ingredients. It should solidify into the consistency of cookie dough. Add a little extra almond flour if the mixture seems too moist.
  4. Press the dough mixture firmly into a bread loaf pan or meal prep container (I used a glass one that measured about 6 by 4 inches) after lining it with wax paper.
  5. Before slicing and glazing, place in the refrigerator for a minimum of two hours.

To create the glaze, mix coffee creamer and powdered sugar together until a glaze forms. For the glaze to solidify, uniformly spread it and freeze for about 20 minutes. Glazing is not required, but it looks really lovely! I think the bites are already quite sweet.

Meal prep tips: Lemon poppy seed bites can be stored in the fridge or the freezer. They will have a chewier texture if kept in the fridge. Keep bites in an airtight container and they can be enjoyed for up to 5 days in the fridge or up to 1 month frozen.


Selecting Protein Powder: Feel free to utilise your favourite VANILLA or UNFLAVORED protein powder (collagen would work too). If using a powder without flavour, then use one more tablespoon of maple syrup.

The Bobs Red Mill with Nutritional Booster plant-based powder is my personal favourite. It is a vanilla flavour that has been naturally sweetened. Chia seeds are added to give you an additional fibre and omega-3 boost!

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