No Bake Cashew and Coconut Cookie Bites

No Bake Cashew and Coconut Cookie Bites

“These are delicious” says my sugar loving husband. WIN!

I adapted this from a Calgary Avansino recipe in an attempt to make them slightly more appealing to an adult pallet and to see if i could sneak some added nutrition in to them, it worked! 

These are a great balanced ‘grab and go’ treat/snack for the whole family. They could not be any easier or quicker to make and require no baking – they set in the fridge! 

I don’t eat regular ice cream anymore but they remind me of raw cookie dough so I can imagine they would go really well with some vanilla ice cream (note to self: post a refined sugar free ice cream recipie) to make a healthy take on the Ben & Jerry’s cookie dough. 

If coconut isn’t your thing, these will work without too.

Happy snacking!! 


Ready in

100g plain cashew nuts 

3 tbsp melted coconut oil

4 pitted medjool dates

2 tbsp plain sunflower seeds

1 tbsp chia seeds

3 tsp desicated coconut (optional)  

1/2 tsp cinnamon (to taste) 

1 tsp vanilla extract 

pinch of good quality salt

75g gluten free oats (or regular oats)


1. |

Throw everything in a food processor and blend. 

2. |

If the mixture doesn’t hold together, add another date and pulse again.

3. |

Roll the mixture by hand into small balls and slightly flatten into mini cookie shape onto baking paper.

4. |

Sprinkle with cinnamon. Drizzle with melted Chocolate (optional) or fruit puree.

5. |

Place into fridge for 2-4 hours to set.

6. |

Move into air tight container and keep in fridge (if you haven’t eaten them all already).