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!!
Ingredients
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)
Instructions
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).