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.
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)
Throw everything in a food processor and blend.
If the mixture doesn’t hold together, add another date and pulse again.
Roll the mixture by hand into small balls and slightly flatten into mini cookie shape onto baking paper.
Sprinkle with cinnamon. Drizzle with melted Chocolate (optional) or fruit puree.
Place into fridge for 2-4 hours to set.
Move into air tight container and keep in fridge (if you haven’t eaten them all already).