Vegan Pomegranate-Mint Coconut Cashew Bites
These little no-bake bites are proof that plant-based snacking can be genuinely exciting. Medjool dates and raw cashews form the base, blending into a naturally sweet, caramel-like dough that needs zero added sugar or binders to hold together. The real magic happens when you fold in juicy pomegranate arils and fresh mint — you get bright, jewel-like bursts of tartness against the creamy, nutty backdrop in every single bite. A roll in shredded coconut gives each ball a delicate, snowy finish that looks almost too pretty to eat. Everything comes together in a food processor with just a handful of wholesome ingredients, so there's no baking, no dairy, no eggs, and nothing to second-guess on a label. After a quick chill in the fridge, they firm up into satisfying little spheres that are perfect for meal-prep snacking, party platters, or an after-dinner treat that actually feels indulgent.
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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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