Chestnut Free Pomegranate-Mint Coconut Cashew Bites
These little no-bake bites are bursting with bright, jewel-like pomegranate arils, fresh mint, and the natural caramel sweetness of Medjool dates — all rolled in a dusting of shredded coconut for a finish that looks as good as it tastes. The base comes together in a food processor, so there's no oven required and barely any cleanup to worry about. Cashews provide a creamy, satisfying richness that holds everything together once the mixture is chilled, while the lemon juice keeps the flavors lively and fresh. For anyone navigating tree nut concerns around chestnuts specifically, this recipe leans entirely on cashews and coconut — no chestnuts or chestnut flour anywhere in sight, so you can snack without second-guessing the ingredient list. A quick fold of pomegranate and mint into the blended base gives every bite a little pop of color and a cooling herbal note that makes these feel genuinely special. They firm up beautifully in the fridge and are just as good served straight from the refrigerator as they are at cool room temperature, making them an easy make-ahead treat for a party platter or an afternoon snack.
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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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