Spring is in the air although here in Ohio, we are looking at a taste of winter this weekend. Not my idea of weekend fun, but since technically we still have a few days of winter left, I supposed Mother Nature just has to get it out of her system. And, to be fair, I spend more time creating in the kitchen when the weather outside is frightful, so this could be a win in it’s own way if the snow really comes.
I like to think of myself as a master at creating simple, no bake treats that help to satisfy the sweet tooths out there. The best part is that these treats can all be made without refined flour or sugar and with real food ingredients. It’s the satisfaction from these kinds of treats that is key as compared to those with all of the processed ingredients.
A few weeks ago, I shared a recipe for the Girl Scout cookie lovers out there. The No Bake Samoa Bars featured a crust that I had tried out for the first time. Typically, I use dates to hold my crusts together. However I found that a little bit of pure maple syrup along with the coconut and raw cashews actually worked quite well as a base. And after “taste testing” enough of the crust, I decided it had to eventually become something on its own. That’s how these Coconut Cashew Chip Cookie Bites came to be and I am sure your life will be all the sweeter thanks to them!
I have shared often that when a recipe is a win with my husband then it just has to be good. He is a bit of a picky eater you could say and is certainly not as open minded to certain foods so he’s a tough audience for the most part. Also, he is not much of a fan of coconut. And yet, somehow he managed to eat quite a few of these without a single complaint. I will take that as a win!
- 2 c raw cashews
- 2/3 c coconut shredded and unsweetened
- 2-3 T pure maple syrup
- 1 tsp vanilla extract
- Dash of sea salt
- 2 T mini chocolate chips
- extra coconut to roll in optional
In a food processor, process cashews until very fine.
Add in coconut, maple, sea salt and vanilla and process until fully combined. Add a bit more maple if this seems too dry.
Stir in chocolate chips. (you can transfer to a mixing bowl for this if preferred.)
Roll into small bite sized balls. If the dough is sticky, rub the hands with a touch of coconut oil or let chill for about 10-15 minutes before rolling.
If desired, fill the bottom of a small bowl with coconut and roll each ball to coat and cover.
Chill for about 20 minutes before serving.
I always use Let's Do Organic shredded coconut. I feel that it is not as dry as other coconut and it is very finely shredded.