Legume Free Pomegranate-Mint Coconut Cashew Bites
These little no-bake bites are bright, chewy, and genuinely addictive — the kind of snack you make once and immediately wish you had doubled the batch. Juicy pomegranate arils and fresh mint cut right through the richness of the cashews and coconut, giving every bite a pop of color and a clean, almost refreshing finish. The food processor does most of the heavy lifting, breaking the cashews down into a coarse, sandy base before the Medjool dates pull everything together into a naturally sweet, fudgy dough. No beans, lentils, chickpeas, or any other legume comes anywhere near this recipe, so it fits a legume-free lifestyle without any substitutions or workarounds required. Rolling each ball in shredded coconut adds a subtle chew and a pretty finish that makes them look far more impressive than the effort involved. A quick chill in the fridge firms them up perfectly, and they keep well cold, making them an easy make-ahead option for busy weeks or last-minute entertaining.
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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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