Seriously, am I getting older or am I just getting tired of complicated cooking?
Remember years ago when you heard your grandmother say something like “it’s the simple things that make you appreciate life”.
She was right.
Turns out, when it comes to cooking, I have a couple of requests lately: it has to be simple, quick and delicious. Otherwise, why eat it?
Which is why I am loving these Cashew Coconut Bites lately. I tested them out in the Green Palette Kitchen and then debuted them at a birthday event I attended in my town. It was the town’s birthday. We have old towns here in New England, so anything for a party, not to mention a very nice way to be out with other locals.
Needless to say, about 200 Cashew Coconut Bites were gobbled up within the hour. I wish I had made more.
These “bites” are so simple to make and so satisfying (not to mention full of good ingredients). This is a “no bake” recipe, so no ovens and mixing bowls required. Another great thing about these bites is you can make a bunch, stick them in your freezer and have them for weeks. Or days, depending if you can keep them in your house.
Cashew Coconut Bites
Makes about 16 bites
1 cup Medjool dates, soaked in hot water for 10 minutes
1 cup roasted cashews
1 cup unsweetened flaked coconut
1 teaspoon vanilla
1/4 teaspoon coarse salt
2 tablespoons cashew butter
1. In a food processor, add the dates and process until coarse. Add the cashews and the coconut, continuing to blend until everything is chopped up well.
2. While the motor is running add in the vanilla, salt and cashew butter. Continue to blend until mixture turns into a ball and is sticky.
3. Using your hands, take about 2 tablespoons of the mixture and roll into balls. Place on a baking sheet that you can put in the freezer or refrigerator.
4. Freeze or refrigerate for 15 minutes to firm up. You then can place in a container and keep in the freezer or keep out up to 3 days.