Yeast Free Pomegranate-Mint Coconut Cashew Bites
These little no-bake bites are bright, chewy, and genuinely addictive — the kind of snack that disappears from the fridge faster than you expect. Medjool dates and blitzed cashews form a naturally sweet, fudgy base that holds together beautifully without any leavening agents, so there's nothing here that could trigger a yeast sensitivity. Fresh pomegranate arils add juicy bursts of tartness, while chopped mint lifts the whole thing with an herby, almost refreshing finish. A roll in shredded coconut gives each bite a slightly crisp exterior that contrasts perfectly with the soft center. The process is straightforward — pulse, mix, roll, chill — and the food processor does most of the heavy lifting. They firm up in the refrigerator and are just as good served cold as they are at room temperature, making them easy to prep ahead for the week. Whether you're looking for a clean afternoon snack or something elegant enough to set out for guests, these deliver on both fronts.
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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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