I’m going to go ahead a deeply apologize ahead of time for the iphonography used for this recipe. I had a fur brain moment and left one camera at my parent’s house in New York and with it, all my SD cards, rendering the camera I have here in Boulder, useless. First world problems, am I right?
Also, I may have binge watched The Great British Baking Show this last weekend and now I want to make all the European desserts. Minus the haggis pie. Never the haggis pie. (Side note, at what point does watching a show become binge watching? Is it in hours or episodes? What’s the breaking point, more than 2 episodes? 4 hours of watching? I NEED ANSWERS)
Anyways, since I was camera-less this weekend, I didn’t want to spend a ton of time baking, because I knew the photos wouldn’t be great. So instead of 24 step Swedish Princess Torte – I bring you Coconut Cashew Delight Bites. 1 blender, 1 bowl, no green marzipan (although I do love marzipan, maybe another day!)
These Coconut Cashew Delight Bites sound a bit simple, but chocolate chunk-cashew-oat-coconut-dates-sea salt-delight bites is a bit of a mouth full. So the name is simple, but the flavor profile is anything but simple. They’re a great item to have stashed away in the freezer for when those hangry moments hit hard and furious, and you just don’t have the time or sanity to make yourself something. I think they’re great pre-workout fuel as well as a nice treat that pairs well with coffee. You can blend these up in your high speed blender or food processor. If you’re not a fan of cashews, almonds are a good sub, but you may need to adjust the amount of almond milk used, so spoon it in a tablespoon at a time until you get the right dough consistency. For the chocolate, I recommend a high quality, strong dark chocolate bar – my favorite is a 70% bar from Chocolove. And finally, since these bites will live in your freezer, I recommend letting them sit on the counter for a few minutes before you eat them.
Coconut Cashew Delight Bites
1/2 cup rolled oats
1 cup raw unsalted cashews
6-8 medjool dates, pitted
1/3 cup shredded unsweetened coconut
3-4 tablespoons almond milk
1/4 cup roughly chopped dark chocolate
pinch of sea salt
Blend the cashews, oats and sea salt together on high until you have a course meal texture. Add the dates and pulse until the dates are evenly distributed. You may need to add the additional 1 or 2 dates if your dates are on the smaller side. Spoon the almond milk in one tablespoon at a time, blending inbetween, until you have a sticky, wet dough. It should not be runny. Transfer the dough to a mixing bowl and fold in the chocolate chunks and coconut shreds.
Scoop hefty tablespoons of the dough, roll and place onto a parchment lined baking tray. Place the tray in the freezer for 30 minutes, then once the bites are frozen through, place them in an air tight container or freezer bag. Will keep frozen for several weeks.
yields 12-16 bites.
Enjoy! Thanks for baking with me!