Dairy Free Pomegranate-Mint Coconut Cashew Bites
These little bites pack a serious flavor punch — sweet, herby, and just tangy enough from a squeeze of fresh lemon juice. Medjool dates and raw cashews do all the heavy lifting here, blending into a naturally sticky, fudgy base that holds together without any dairy whatsoever. Pomegranate arils add juicy little bursts of tartness throughout, while fresh mint keeps every bite feeling bright and almost refreshing. The whole thing comes together in a food processor, gets rolled in shredded coconut, and then chills in the fridge until firm — no baking, no fuss. Because every ingredient is whole and plant-based, you never have to second-guess a label or worry about hidden milk derivatives sneaking in. They're the kind of snack that looks impressive on a platter but takes almost no effort to pull off, which makes them perfect for meal prep or entertaining. Keep a batch cold and ready to grab whenever that afternoon sweet craving hits.
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!