I have always had an insatiable sweet tooth. Rarely have I met a dessert I don’t like. One of the trickiest parts about switching to an 80/20 paleo lifestyle has been finding a way to satisfy my sweet tooth without adding unnecessary sugar to my diet. These cashew coconut bites have been a lifesaver. They’re sweet, filling, and surprisingly healthy.
Feel free to use your favorite nut in place of the coconut. Cashews have always been my favorite choice in terms of flavor and texture. If you’d like something a bit more decadent, try adding mini dark chocolate chips.
Cashew Coconut Bites
- 2 cups unsalted cashews
- ⅔ cup unsweetened shredded coconut
- 1 cup medjool dates, pitted
- ¼ tsp ground cinnamon
- ⅛ tsp sea salt
- ¼ tsp pure vanilla extract
- 2-2½ Tbsp coconut oil
Preheat the oven to 350° F. Spread the cashews evenly across a baking sheet and toast in the oven for 5 minutes, or until golden and fragrant.
Add the cashews, coconut, dates, cinnamon, salt, vanilla and 2 Tbsp coconut oil a food processor.
Pulse the food processor until all of the ingredients are crumb sized (a few larger pieces are OK) and the mixture begins to clump. Scrape down the sides with a spatula as needed.
Place a small amount of the mixture in your hand and press it together. If it feels dry or won't hold its shape, pulse in another ½ Tbsp of coconut oil.
Once the ingredients hold their shape, use clean hands to roll the mixture into approximately 1 oz balls. Place on a plate or baking sheet and allow to chill in the refrigerator or freezer for 10-15 minutes, or until firmed up.
Serve chilled or frozen.
Makes 16 1-ounce bites.
About the Author
Jennifer Farley is the creator, recipe developer and photographer of Savory Simple, a blog dedicated to gourmet, simple, beautiful food and quality ingredients. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD and has worked professionally as a chef and cooking instructor. She recently published her first cookbook, The Art of Slush. Her work has been featured by Williams-Sonoma, Bon Appetit, Food52, The Kitchn, Huffington Post and Marcus Sammuelsson. She currently resides in Washington DC.