Gelatin Free Pomegranate-Mint Coconut Cashew Bites
These little bites are a burst of color and flavor — jewel-bright pomegranate arils, fresh mint, and a coconut-cashew base that comes together entirely in a food processor. The whole thing is held together by the natural stickiness of Medjool dates and a touch of melted coconut oil, so there's no need for any binding agents that might sneak in hidden gelatin. That makes them a genuinely worry-free treat, whether you're serving a mixed crowd or just keeping your own kitchen clean. The lemon juice adds a bright lift that keeps the sweetness from feeling heavy, and the rolled coconut coating gives every bite a satisfying little crunch. Once they've chilled in the fridge and firmed up, they're easy to grab, pack, or pile onto a platter for guests. They look far more impressive than the effort required — which is honestly the best kind of recipe to have in your back pocket.
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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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