Vegetarian Pomegranate-Mint Coconut Cashew Bites
These little bites are proof that no-bake snacks can feel genuinely special. Medjool dates and raw cashews form a naturally sweet, fudgy base that holds together beautifully without any binders or refined sugar, while fresh pomegranate arils add juicy bursts of tartness in every bite. A handful of chopped mint and a squeeze of lemon juice keep the whole thing tasting bright and fresh rather than heavy, and the coconut coating gives each ball a satisfying, slightly chewy finish. The food processor does most of the work, and a quick chill in the fridge is all it takes to get them perfectly firm and snackable. They're elegant enough to set out at a party but easy enough to make on a weeknight when you just want something sweet that doesn't wreck your energy levels. Store them cold and they'll keep well, making them a genuinely useful addition to your weekly prep rotation.
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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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