Chocolate, Cashew, & Coconut Bites

A nutritious and tasty
“egg hunt” option

Prep & Cooking: 25 minutes
Makes: 12-15 pieces

Main Ingredients:
¾ cup raw cashews
¼ cup raw almonds
2 tbsp cocoa powder
8-10 Medjool dates, pitted and quartered - I use medjool because they tend to stay fresh and are easily blended as are most fresh dates, if fresh dates aren’t available or you have dried dates on hand soak them for about 30 minutes in hot water before continuing with the recipe. The dates pictured below are fresh.
1 tsp vanilla
2 tbsp shredded coconut
Pinch of salt

Topping:
1 cup shredded coconut and food colouring (optional)

Method:
In small bowls, tint approximately ¼ cup of coconut with a colouring of your choice. If you are using a liquid colour, it is suggested that you allow the coconut time to dry before using it to decorate the bites.

In a food processor, chop almonds and cashews until fine. Add dates, cocoa powder, vanilla, coconut, and salt. Continue processing until all ingredients are incorporated; often the ingredients will come together and form a ball in the processor.

Unplug your food processor and remove the mixture. The mixture should hold together easily when pinched, if not, continue processing for approximately 1 minute. If the mixture is still too dry, add an additional pitted chopped date or two, one at a time, and process. Form the mixture into eggs shapes or roll into 1” balls.

Roll each of the balls into coloured or plain coconut, coating evenly.

These bites keep for around a week in an airtight container in the fridge. If you are travelling with these, be sure to store them in a hard-sided container to avoid squishing. If you are using these bites for an Easter hunt you may wish to package them in small groups of 2 or three.