Wait, now she’s using coconut in another recipe? YES! Lessons learned from my post discussing the nutritive value of coconut included using it in moderation, and that’s exactly what I’m doing in this recipe.
When I’m in need of a midday slump bump snack or looking for a quick addition of protein to my post-workout refuel I love having energy bites to turn to. Besides, the jar of peanut butter in my desk drawer at work is running dangerously low…
Nuts are certainly one food group that I value and always strive to include in my daily plant-based eating routine. Consuming nuts has been shown to reduce one’s risk of cardiovascular disease by lowering total cholesterol, LDL cholesterol, and triglycerides. Daily intake of nuts has also been suggested to provide better blood sugar control in persons with type II diabetes. My patients know all too well that a handful of unsalted nuts pairs perfectly with an afternoon fruit snack!
If you’re curious about how each nut stacks up against each other, take a look at this handy chart from California Almonds. And here’s a look at the nutrition facts for the featured nut in this recipe, cashew nut, courtesy of Nut Health:
Not only do nuts provide you with top-notch nutrition, but they are tasty and versatile too. I love adding chopped nuts to my baked goods and morning yogurt, and also tossing them in dinner dishes such as salads or mixed-up bowls.
These Cashew Coconut Bites come together in under 10 minutes, the flavor is extra dreamy, and they will surely make a great addition to your snacking or fueling routine. Enjoy!
1 1/4 cup raw, unsalted cashews
1 cup pitted dates
1/4 cup unsweetened shredded coconut
1/2 teaspoon sea salt
Add all ingredients into a food processor. Blend for about 1 minute until mixture is crumbly, with no large chunks left behind.
Using your hands, roll mixture into golf ball sized bites. Depending on how you roll, this recipe will yield about 12 bites. Store in an airtight container in the fridge.