Gluten Free Pomegranate-Mint Coconut Cashew Bites
These little no-bake bites are proof that a snack can feel genuinely indulgent while being made entirely from whole, naturally gluten-free ingredients. Medjool dates and raw cashews form the base — blitzed in a food processor until they clump into a rich, fudgy dough that needs zero flour or binders to hold together. Folded in at the end, juicy pomegranate arils and freshly chopped mint turn each bite into something bright and a little unexpected, with a pop of tartness that cuts right through the sweetness. A quick roll in shredded coconut gives them a snowy, slightly chewy exterior that makes them look as good as they taste. For anyone navigating gluten concerns, the beauty here is that nothing on the ingredient list carries the usual cross-contamination anxiety of packaged snack bars — just nuts, fruit, coconut, and a squeeze of lemon. They firm up in the fridge and hold their shape beautifully, making them a great make-ahead option for lunchboxes, party platters, or an afternoon pick-me-up straight from the refrigerator.
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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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