Eggless Pomegranate-Mint Coconut Cashew Bites
These little no-bake bites are proof that a handful of wholesome ingredients can produce something that feels genuinely special. Medjool dates and raw cashews do all the heavy lifting — blended together, they create a naturally sweet, fudgy base that holds its shape without any binders, eggs, or anything artificial. Pomegranate arils add juicy little bursts of tartness, while fresh mint and a squeeze of lemon keep the whole thing tasting bright and alive rather than heavy. Rolling each ball in shredded coconut gives them a delicate, snowy finish that makes them look as good as they taste. The food processor does most of the work, and a quick chill in the fridge is all it takes to get them perfectly firm and ready to eat. They're ideal for snack boards, lunchboxes, or anytime you want something that feels indulgent but is made entirely from real, recognizable ingredients.
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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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