These no-bake Roasted Cashew and Coconut Bliss Bites are a substantial snack. Whether enjoyed with a lovely cup of tea or coffee or as on-the-go snacks, they are a great pick-up refreshment anywhere and any time.

I keep a variety of energy bites, bars, and balls as staples in the freezer. Sometimes, I will enjoy one for my afternoon tea break but, more so, if I know I am going to be out on the go for the day, I will often take one along.

Key Ingredients and Their Functions

• Medjool Dates – The main binding ingredient in this recipe is dates. While there are different varieties and grades of dates on the market, I specifically recommend using the large Medjool dates for this recipe. Medjool dates have a lovely flavor and they have a softer, more chewy texture than the smaller, firmer dates. I find Medjools more easily transform into a moist paste than, for example, is the case with the hard-packed dry dates. This is useful for blending in the other ingredients and makes Medjools an ideal choice for energy balls and bars intended to have a soft and chewy texture.
• Cashews – I recommend roasted cashews for this recipe. Either salted or unsalted cashews can be used. If using unsalted ones, you may wish to add 1/16 teaspoon of fine sea salt to the mixture.
• Cashew Butter – The secondary binding ingredient is cashew butter which also contributes flavor to the Bites, enhancing the cashew flavor. If you have access to a bulk food store, it’s an option for purchasing just the amount of cashew butter required in the recipe.  I don’t recommend substituting another flavor of nut butter in this particular recipe as it would likely overpower or conflict with the cashew flavor which is key in this recipe.
• Maple Syrup or Honey – Medjool dates have a natural sweetness on their own but I do add two tablespoons of either maple syrup or honey for additional sweetness and flavor as well as for moisture content.
• Cocoa – Either Dutch-processed cocoa or natural unsweetened cocoa can be used in this recipe. The Dutch-processed cocoa can be expected to give a darker chocolate color.
• Espresso Powder – As with a lot of recipes I create with cocoa, I like to add some instant espresso powder as it enhances and deepens the chocolate flavor. I have listed this as an optional ingredient but I do recommend it and the amount called for in the recipe will not give a distinctive coffee flavor to the finished product.
• Skor Toffee Bits – To add a bit of crunch and texture to the Bites, I have included Skor Toffee Bits.
• Coconut – Either unsweetened or sweetened shredded coconut may be used in this recipe and, like the Skor Toffee Bits, adds texture and flavor to the Bites with the added benefit of adding bulk and body to the mixture and absorbing excess moisture.
• Ground Chia Seeds – Because of their highly touted health benefits, I try to incorporate ground chia seeds into my diet. These are a versatile little powerhouse and I use them in a variety of recipes for many baked goods (e.g., muffins) energy bars and balls, and even in smoothies and on cereal. The ground chia seeds also help absorb excess moisture in the mixture allowing the balls/bars to hold together for easily picking up as a finger food. Many sources claim chia seeds provide a multitude of health benefits, including fibre content, antioxidants, and omega-3 fatty acids that aid in various body functions. If you aren’t familiar with chia seeds and their claimed benefits, and would like more information about them, you may wish to do a little research, starting with perhaps a simple Google search.

Equipment Needed 

A digital scale will be required for weighing the Medjool dates and cashews as well as for the mixture for each ball or bar (if you want them all of equal size) and a medium-sized food processor is beneficial to chop the nuts and turn the dates into a paste and to get the ingredients well blended.

The mixture for these Bites can be rolled into balls or pressed firmly into a parchment-lined 8”x8” pan and then, after refrigeration, cut into squares or bars of desired size. As a gauge of reference, I use 1 oz/28 grams of mixture for one ball.  If rolled into balls, they can be left plain as I have done with the ones in the photos that accompany this post or they can be rolled in cocoa, coconut, hemp hearts, or finely ground cashews.

If you have one of these dandy silicone baking trays (Epicure’s “Perfect Petites” silicone bakeware is shown below; other companies may make similar type bakeware), they are ideal for mini bars of about 1 oz/28g and that is what I used for the Bites in the photograph above. 

Note that, while the “Perfect Petites” baking tray, like the one above from Epicure, is convenient, it is not essential as the same result can be achieved by using an 8” square pan and cutting the mixture into squares or bars.

These Bites require no baking or cooking but do benefit from refrigeration to set them before cutting.

These loaded Bites are a compact, convenient snack and are super moist and chewy. They will keep a few days in an airtight container in the refrigerator or, for longer storage, can be frozen in an airtight freezer container. Let the frozen Bites thaw at room temperature before consuming. If the Bites are refrigerated, they can be eaten chilled, directly from the refrigerator, or at room temperature. They will obviously be a little firmer if eaten cold and softer if consumed at room temperature.

You may also enjoy these similar type recipes from My Island Bistro Kitchen for other energy snacks:

Coffee Hazelnut Energy Bites

Peanut Butter Coconut Energy Bites

Prune and Pistachio Power Balls

No-bake Chocolate Almond Bliss Balls

Roasted Peanut and Mocha Energy Bars

Roasted Cashew and Coconut Bliss Bites

Ingredients:

5 oz/142g roasted cashews, salted or unsalted (if unsalted, add 1/16 tsp fine sea salt, if desired)

10 oz/284g Medjool dates, pitted and quartered

1/3 cup cashew butter

2 tbsp pure maple syrup or liquid honey

1¼ tsp pure vanilla extract

¼ cup Dutch-processed cocoa or unsweetened natural cocoa

2 tbsp ground chia seeds

½ tsp instant espresso powder (optional but recommended)

½ cup unsweetened or unsweetened shredded coconut

½ cup Skor Toffee Bits

Additional cocoa, coconut, finely chopped cashews, or hemp hearts for rolling balls (optional)

Method:

If making this mixture in a pan for cutting into squares or bars, prepare an 8” square pan by lining bottom and sides with two pieces of criss-crossing parchment paper, leaving enough paper overhang by which to grip and remove chilled bars from pan for cutting.

In bowl of medium-sized food processor fitted with blade, pulse the roasted cashews 6 – 8 times, or until cashews are broken into small pieces the size of coarse bread crumbs.

Add the coarsely cup-up dates, cashew butter, maple syrup or honey, and vanilla extract, pulsing 6 – 8 times or until mixture forms a thick, pliable, moist, paste-like consistency.

Add the cocoa, ground chia seeds, and espresso powder. Pulse, in quick short bursts, until mixture is combined and clings together.

Add the shredded coconut and Skor Toffee Bits and pulse 5 – 8 times or until mixture is just combined.

Mixture may be rolled into balls about 1 oz/28g size. Balls may be left plain or rolled in cocoa, coconut, finely chopped cashews, or hemp hearts. Alternatively, press mixture evenly and firmly into prepared pan, ensuring mixture is pressed into the square corners of the pan. Chill for at least 1 hour before cutting. Lift square from pan by the parchment paper overhang and transfer to cutting board. Using a sharp knife, cut into squares or bars of desired size.

Refrigerate or freeze the balls or bars/squares between layers of parchment paper in airtight container until use. Alternatively, for bars/squares, wrap each bar/square individually in parchment paper or plastic cling wrap for quick, ready-to-go snacks, and store in airtight container for 3-4 days in the refrigerator or in the freezer for longer storage.

Yield: Apx. 24 – 1 oz/28g balls or mini bars

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Print

Roasted Cashew and Coconut Bliss Bites

Moist and chewy and filled with dates, cashews, cashew butter, cocoa, coconut, and Skor Toffee Bits, these no-bake Roasted Cashew and Coconut Bliss Bites are irresistibly delicious.

Course Snack

Cuisine Canadian

Keyword Bliss Balls, energy balls, energy bars, energy bites, power balls

Servings 24

My Island Bistro Kitchen Barbara – My Island Bistro Kitchen

Ingredients

• 5 oz/142g roasted cashews, salted or unsalted (if unsalted, add 1/16 tsp fine sea salt, if desired)
• 10 oz/284g Medjool dates, pitted and quartered
• 1/3 cup cashew butter
• 2 tbsp pure maple syrup or liquid honey
• 1¼ tsp pure vanilla extract
• ¼ cup Dutch-processed cocoa or unsweetened natural cocoa
• 2 tbsp ground chia seeds
• ½ tsp instant espresso powder (optional but recommended)
• ½ cup unsweetened or unsweetened shredded coconut
• ½ cup Skor Toffee Bits
• Additional cocoa, coconut, finely chopped cashews, or hemp hearts for rolling balls (optional)

Instructions

1. If making this mixture in a pan for cutting into squares or bars, prepare an 8” square pan by lining bottom and sides with two pieces of criss-crossing parchment paper, leaving enough paper overhang by which to grip and remove chilled bars from pan for cutting.
2. In bowl of medium-sized food processor fitted with blade, pulse the roasted cashews 6 – 8 times, or until cashews are broken into small pieces the size of coarse bread crumbs.
3. Add the coarsely cup-up dates, cashew butter, maple syrup or honey, and vanilla extract, pulsing 6 – 8 times or until mixture forms a thick, pliable, moist, paste-like consistency.
4. Add the cocoa, ground chia seeds, and espresso powder. Pulse, in quick short bursts, until mixture is combined and clings together.
5. Add the shredded coconut and Skor Toffee Bits and pulse 5 – 8 times or until mixture is just combined.
6. Mixture may be rolled into balls about 1 oz/28g size. Balls may be left plain or rolled in cocoa, coconut, finely chopped cashews, or hemp hearts. Alternatively, press mixture evenly and firmly into prepared pan, ensuring mixture is pressed into the square corners of the pan. Chill for at least 1 hour before cutting. Lift square from pan by the parchment paper overhang and transfer to cutting board. Using a sharp knife, cut into squares or bars of desired size.
7. Refrigerate or freeze the balls or bars/squares between layers of parchment paper in airtight container until use. Alternatively, for bars/squares, wrap each bar/square individually in parchment paper or plastic cling wrap for quick, ready-to-go snacks, and store in airtight container for 3-4 days in the refrigerator or in the freezer for longer storage.

Recipe Notes

Yield: Apx. 24 – 1 oz/28g balls or mini bars

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