Celery Free Pomegranate-Mint Coconut Cashew Bites
These little bites are a burst of color and flavor — sweet, nutty, and refreshingly herby all at once. Medjool dates and raw cashews form the chewy, rich base, while fresh pomegranate arils add juicy pops of tartness that make every bite feel almost fancy. A handful of finely chopped mint keeps things bright and lively, and the coconut coating gives each ball a satisfying, slightly toasted finish. The whole thing comes together in a food processor with no baking required, just a quick chill in the fridge before they're ready to serve. For anyone navigating ingredient sensitivities, this recipe is naturally built from whole, recognizable foods — no hidden fillers or mystery additives to second-guess. They're equally at home on a party platter or tucked into a lunchbox for a midday pick-me-up. Make a batch on Sunday and you'll be reaching for them all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!