Cashew butter bites with toasted coconut & cardamom

By • August 18, 2017 0 Comments

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Author Notes: These breakfast-y bites are mostly healthy, made with cashew butter, coconut, and GF oats, and just a little naughty, with the addition of maple syrup. They're sweet (but not too sweet), rich (but not too rich), and come together in just a few minutes, as they don't need to be baked. They are gluten-free and vegan, so they pretty much satisfy most dietary restrictions.flourish food

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Makes 24

  • 1 cup cashew butter
  • 1 1/4 cups gluten-free oats
  • 1/2 cup maple syrup
  • 2 cups sweetened coconut flakes
  • 1/4 teaspoon salt
  • pinch cardamom
  1. First, toast 1 cup coconut. Lay flat on a piece of parchment paper, and toast for 8-10 minutes in a 300 F oven, until just golden and toasty. Watch carefully- coconut burns quickly. Set aside to cool.
  2. For the bites: stir together cashew butter and maple syrup in a medium microwave safe bowl. Microwave for 20 seconds, remove and stir. Microwave for another 20 seconds, remove and stir.
  3. Whisk wet mixture together with 1 1/4 cup GF oats, remaining 1 cup coconut, salt, and pinch cardamom. Scoop out of the bowl with a spoon, and using your hands, quickly roll into balls and place on parchment paper. Place in refrigerator to chill for at least an hour.
  4. Remove from the refrigerator and roll balls in toasted coconut. Enjoy a bite now, then pop the rest back in the fridge. Makes 24 bites.

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