Coconut Cashew Pineapple Bites
Coconut Cashew Pineapple Bites! These gluten free bites with a sweet pineapple inside and crunchy coconut cashew outside are the perfect bite sized snack!
Servings: 12 servings
Ingredients
- 2 cups cashews raw
- 1/2 cup dates pitted (or figs)
- 1/2 cup pineapple tidbits liquid drained
- 1/2 cup shredded coconut
Instructions
- Drain the liquid of the pineapple tidbits using a colander.
- Combine the cashews, dates and pineapple in a food processor and combine until smooth. If the batter becomes too runny or has too much liquid, then add a few more cashews to hold it together. You can also refrigerator the batter 20 minutes before rolling into balls to make it easier.
- Place the 1/2 cup shredded coconut on a large plate.
- Roll the dough into 12 bites then roll over the shredded coconut flakes to coat. Keep your fingers damp as you roll the dough so it doesn't stick to your hands!
- Store the bites in the refrigerator 2 hours to set before enjoying! Store bites in the refrigerator up to 2 weeks or in the freezer up to 3 months.
Video
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you love this recipe, check out my cookbook for more delicious recipes!
- Allergic to nuts? Substitute with sunflower butter! Because sunflower butter is runnier than grinding raw nuts, you can blend up to 1/4 cup more dates and it will come together.
- Dates may be swapped with figs, raisins or any dried fruit.
Nutrition
Serving: 1serving | Calories: 169kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 12mg | Potassium: 223mg | Fiber: 1g | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 2.3mg | Calcium: 14mg | Iron: 1.6mg