Lately I’ve been working a lot, well full time to be more accurate. Some times I find it difficult to get my goodies baked, let alone get new recipes done to put on here.
The weather here has been very cold and snowy. My oven and slow cooker have been working over time keeping us fed. Sometimes you need a recipe that not only does not require any cooking, but is also simple to make.
Note: Before you start this make sure that your coconut milk has been in the fridge overnight and your cashews have been soaking in water for at least 8 hours.
These are not only a no-bake little treat, but also take no time at all to get made.
Raw Cashew Coconut Bites (Paleo/ Raw/ Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Grain Free/ Egg Free/ No-Bake)
Crust:
1 1/2 c. pitted dates
1 1/2 c. almond meal
Filling:
1-400 ml. can of full fat coconut milk (I used 14%) Placed in the fridge overnight.
1 c. raw cashews (soaked for at least 8 hours)
1/2 c. pitted dates
2 Tbsp. maple syrup (honey if not vegan)
1/4 c. coconut oil
1 c. shredded unsweetened coconut
Soak 1 1/2 c. dates in boiling water for five minutes. Drain and put into food processor with almond meal. Put until mixed thoroughly. Once your mixture is done put 1 Tbsp into the bottom of a regular size muffin cups or 1 tsp. into mini muffin cups. (I line mine with papers or you can use a silicon muffin cups). Press mixture to cover bottom. Set aside.
Open coconut milk and drain off the water. Save the water for a different recipe. Drain and rinse cashews. Place coconut cream, cashews and pitted dates into food processor. Pulse until pretty smooth.Add in maple syrup, coconut oil and coconut and pulse until mixed thoroughly.
Scoop coconut mixture into muffin cups. Let Cashew Coconut Bites set up in the fridge until firm for approximately four hours.
You will make approximately 18 regular size or 36 mini size. Store in the fridge for up to 5 days or in the freezer.
Shared On: Fat Tuesday, Tasty Tuesdays, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Health Vegan Fridays, Real Food Recipes, Mix It Up Monday, Free From Friday
I would never have thought of putting these together but they sound divine. Bookmarked! #TastyTuesday
Sad I can’t eat nuts, these look fab. Thanks for linking up to #tastytuesdays, please add my badge thanks
Wow! I could whip these up right now. My family will love these. Thanks for posting on Gluten Free Fridays.
Thanks Barb! Everyone that has tried them, loves them!
These look amazing! Sadly, we just found out that hubby is allergic to cashews (one of his favorite nuts!), any idea what we could sub with? Thanks!
The first time I was trying to make up this recipe, I didn’t use cashews at all. I just wasn’t happy enough because I had to freeze them to keep them formed. They still tasted great! I only added cashews to have them formed at room temperature. So just omit the cashews. 🙂
Those look yummy, and so nutritious too!
Thanks Jo-Lynne! Yes, you don’t have to feel guilty eating them!
Oh Sandi – these look so good! Cute, little tasty morsels =) I am definitely going to be trying them out sometime soon! Thank you so much for sharing this recipe over at Healthy Vegan Fridays. I’m always so happy to see what you share. This recipe is being featured this week and I’m Pinning it, too =)
Thanks Kimmy!
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
-Cindy
Thanks Cindy!
These look delicious, I wish my son could have nuts. I am just discovering cooking with coconut milk and loving it. #freefromfridays
Sorry that your son can’t have nuts :(. Coconut milk is great to cook with though 🙂