Pecan Free Pomegranate-Mint Coconut Cashew Bites
These little no-bake bites are bursting with bright, fresh flavor — juicy pomegranate arils, cool mint, and a hint of lemon all wrapped up in a chewy, coconut-dusted shell. The base comes together in a food processor using just cashews and Medjool dates, which means no baking, no fuss, and no mystery ingredients to stress over. Pomegranate and mint might sound like an unexpected pairing with coconut and cashew, but the combination is genuinely addictive — sweet, tangy, herby, and satisfying all at once. Because the ingredient list is straightforward and entirely plant-based, you can feel confident serving these to guests without worrying about hidden tree nut cross-contamination from pecans or other nuts that sneak into store-bought snack balls. Rolling each bite in shredded coconut gives them a gorgeous snowy finish that looks far more impressive than the effort required. A quick chill in the fridge is all it takes to firm them up into perfectly poppable little rounds that hold their shape beautifully. Make a batch on Sunday and you'll have a grab-and-go treat ready all week long.
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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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