High Fructose Corn Syrup Free Pomegranate-Mint Coconut Cashew Bites
These little no-bake bites are a burst of color and flavor — jewel-bright pomegranate arils, fresh mint, and a creamy cashew-coconut base that tastes far more indulgent than the ingredient list suggests. Every bit of sweetness here comes from whole Medjool dates, which means you get a rich, caramel-like depth without a drop of processed syrup sneaking in. That matters more than you might think, since so many store-bought energy balls and snack bites rely on corn syrup or glucose syrup to bind and sweeten — this one does it naturally and honestly. The food processor does most of the heavy lifting, breaking the cashews into a coarse crumb and then pulling everything together into a dough that rolls beautifully. A quick fold of pomegranate and mint keeps the texture interesting — juicy little pops against the dense, nutty base. After a short chill in the fridge, they firm up into satisfying, snackable rounds that hold together perfectly at room temperature. Make a batch on Sunday and you'll be reaching for these all week.
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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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