Coconut Cashew and Cranberry Bites

Jannine Myers

I typically exercise in the early mornings, just as the sun is rising, and around 8am I sit down to eat breakfast. Since the start of the summer break however, my daughter’s morning swim team practices have caused me to adjust my routine a little. On “swim days,” I don’t have time to exercise until later in the morning – between 8am and 9:15am – when my daughter is in the pool. I’m pretty hungry by that time, so to stave off hunger I have been eating these delicious and naturally sweet “Coconut Cashew and Cranberry Bites.”

Give these a try; they’re easy to make and just the right size to satisfy your hunger as well as provide a little energy before your run or workout.

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Ingredients

1 cup raw and unsalted cashews

1 cup dried cranberries

1/4 cup dates

2 tbsps cocoa or cacao powder

1 tbsp finely shredded and unsweetened coconut (plus extra for coating)

1 tbsp coconut oil

 

Directions

Soak the cranberries in hot water for 5 minutes. Pulse the cashews in a food processor until a nice crumbed consistency is achieved. Drain the cranberries and add to the processor, along with the dates, cocoa powder, and tbsp of coconut. Process until fully combined. Add the coconut oil and pulse a few times, then transfer the doughy mixture to a small mixing bowl. Take pieces of the dough and roll into small balls, and coat in the extra coconut. Store in the refrigerator in an airtight container.