Soy Free Pomegranate-Mint Coconut Cashew Bites
These little no-bake bites are bursting with color and flavor — jewel-bright pomegranate arils, fresh mint, and a coconut-cashew base that tastes indulgent without any of the fuss. The food processor does most of the heavy lifting, breaking down raw cashews and sticky Medjool dates into a dough that holds together beautifully with just a squeeze of lemon juice and a touch of melted coconut oil. Every single ingredient here is naturally free from soy, so there's no label-scanning or ingredient-swapping required — just whole, recognizable foods from start to finish. Rolling each ball in shredded coconut gives them a snowy, slightly chewy coating that makes them look as good as they taste. A 30-minute chill in the fridge is all it takes to firm them up into perfectly poppable bites that are great for meal prep, party trays, or an afternoon snack straight from the fridge. The mint and pomegranate combo is genuinely unexpected in the best way — bright, a little tart, and refreshing against the rich, nutty base.
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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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