Fish Free Pomegranate-Mint Coconut Cashew Bites
These little bites are a burst of color and flavor — sweet, chewy, and just bright enough from the lemon juice and fresh mint to keep you reaching for another. Medjool dates and cashews do all the heavy lifting here, binding together into a rich, fudgy base without any baking required. The pomegranate arils add juicy little pops of tartness throughout, while a coconut coating gives each ball a satisfying, slightly toasted finish. Everything in this recipe is completely plant-based and built from whole, recognizable ingredients, so there's zero guesswork about what's actually in your snack. For anyone navigating seafood-free eating, packaged energy bites and protein balls can be surprisingly tricky — hidden ingredients and shared facilities make label-reading exhausting. Making them yourself with this straightforward food processor method puts you fully in control. Chill them for 30 minutes and you've got a batch of crowd-pleasing bites that work just as well on a party platter as they do tucked into a lunchbox.
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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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