Oral Allergy Syndrome Friendly Pomegranate-Mint Coconut Cashew Bites
These no-bake bites are a genuinely exciting snack — jeweled with pomegranate arils, brightened by fresh mint, and held together by the natural caramel richness of Medjool dates. For anyone managing oral allergy syndrome, raw fruits, vegetables, and certain nuts can be a minefield, but this recipe leans on ingredients that tend to be well-tolerated and keeps everything straightforward and whole. The cashews are processed into a coarse crumb rather than eaten whole, and the lemon juice and coconut oil help bind everything into a satisfying, fudgy texture without any cooking required. Pomegranate arils add a little burst of tartness and color that makes these look far more impressive than the effort involved. Rolling each ball in shredded coconut gives them a slightly chewy, snowy finish that holds up beautifully after a stint in the fridge. They firm up into neat, portable little rounds that are just as good pulled from the refrigerator for an afternoon snack as they are served on a plate at a gathering. A batch disappears fast, so you may want to double it.
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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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