Cashew Butter Bites With Toasted Coconut & Cardamom – a delicious recipe with cashew butter, oats, maple syrup, coconut flakes, salt, cardamom. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
First, toast 1 cup coconut. Lay flat on a piece of parchment paper, and toast for 8-10 minutes in a 300 F oven, until just golden and toasty. Watch carefully- coconut burns quickly. Set aside to cool.
2
For the bites: stir together cashew butter and maple syrup in a medium microwave safe bowl. Microwave for 20 seconds, remove and stir. Microwave for another 20 seconds, remove and stir.
3
Whisk wet mixture together with 1 1/4 cup GF oats, remaining 1 cup coconut, salt, and pinch cardamom. Scoop out of the bowl with a spoon, and using your hands, quickly roll into balls and place on parchment paper. Place in refrigerator to chill for at least an hour.
4
Remove from the refrigerator and roll balls in toasted coconut. Enjoy a bite now, then pop the rest back in the fridge. Makes 24 bites.
594
kcal
Calories
48
g
Fat
39
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup cashew butter, 1 1/4 cups gluten-free oats, 1/2 cup maple syrup, 2 cups sweetened coconut flakes, and more.
Yes, Cashew Butter Bites With Toasted Coconut & Cardamom falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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