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Stack of coconut-coated cashew date bites on a wooden board with scattered coconut flakes and a halved date

Chewy No-Bake Coconut Cashew Bites

Raw cashews and dates get pulsed with coconut and honey into a sticky dough, rolled into bites, and chilled until firm. No oven required.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Snack
Cuisine: Healthy
Calories: 97
Ingredients Method Notes

Ingredients
  

  • 150 g raw unsalted cashews
  • 200 g pitted medjool dates about 10 to 12 dates, soaked if dry
  • 60 g unsweetened shredded coconut plus 30 g for rolling
  • 2 tbsp coconut oil (28 g); melted
  • 2 tbsp honey (42 g); or maple syrup for vegan
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt

Method
 

  1. If your dates feel dry or hard, soak them in warm water for 10 minutes, then drain and pat dry.
  2. Pulse the cashews in a food processor for 30 to 45 seconds until they break down into coarse crumbs. Don't run it long enough to turn into cashew butter.
  3. Add the dates, 60 g shredded coconut, melted coconut oil, honey, vanilla, and salt. Process for 1 to 2 minutes, scraping down the sides once, until the mixture forms a sticky dough that holds together when pinched between your fingers.
  4. Scoop out tablespoon-size portions and roll between your palms into balls, making about 16 pieces. Wet your hands slightly if the dough sticks.
  5. Spread the remaining 30 g shredded coconut on a plate and roll each ball to coat the outside.
  6. Place the coated bites on a parchment-lined sheet pan and chill in the fridge for 30 minutes until firm.
  7. Serve straight from the fridge or transfer to an airtight container for storage.

Notes

  • Use a food processor, not a blender, for an even crumbly texture.
  • Chill at least 30 minutes before eating so the bites hold their shape.
  • Don't over-process the cashews into butter, stop at coarse crumbs.
  • Soak dry dates in warm water first if the dough won't stick together.