Brazil Nut Free Pomegranate-Mint Coconut Cashew Bites
These little no-bake bites are a burst of color and flavor — sweet, fruity, herby, and just a little tropical all at once. Medjool dates and raw cashews form the chewy, naturally sweet base, while fresh pomegranate arils add juicy pops of tartness and chopped mint keeps every bite feeling bright and lively. A roll in shredded coconut gives the outside a delicate, snowy finish that makes them look as good as they taste. Every ingredient here is straightforward and easy to verify, so you can feel confident about what's going into each bite without second-guessing labels or worrying about cross-contact with unwanted nuts. The food processor does most of the heavy lifting, and the only real patience required is the 30-minute chill in the fridge before you dig in. They're elegant enough to set out on a platter for guests but simple enough to batch-make on a Sunday and snack on all week straight from the fridge.
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Learn more →Ingredients
12 servings
- 1 ½ cups raw cashews
- 1 cup medjool dates, pitted (about 10 dates)
- ¾ cup unsweetened shredded coconut, plus 2 tbsp for rolling
- ½ cup pomegranate arils
- 3 tbsp fresh mint leaves, finely chopped
- 1 tbsp coconut oil, melted
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
For rolling
- 2 tbsp unsweetened shredded coconut, for rolling
Instructions
- 1
Line a baking sheet with parchment paper and set aside. If your dates feel dry or firm, soak them in warm water for 5 minutes, then drain and pat dry before using.
- 2
Add the raw cashews to a food processor and pulse 8–10 times until they are broken into coarse, sand-like crumbs — stop before they turn into a paste.
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