These little energy bites make a great alternative to the overly processed sweet stuff. 


  • 2 c. raw cashews, soaked overnight 
  • 1/2 c. pumpkin puree
  • 1.5 c. shredded, unsweetened coconut + extra for rolling
  • 2 c. soft Medjool dates, pitted
  • 1/4 c. flax seed, ground 
  • 2 Tbsp. virgin coconut oil
  • 2 – 3 Tbsp. maple syrup, or raw honey 
  • 1 tsp vanilla extract 
  • 1 tsp cinnamon
  • 1 big pinch nutmeg 
  • 1/2 tsp sea salt

Preparation Method

  1. Soak raw cashews in a bowl with water to cover, overnight. Drain soak water, rinse, and set aside.
  2. In blender or food processor, blend soaked cashews + coconut flakes until crumbly. Add all other remaining ingredients and, process again until a sticky, uniform batter is formed. Scoop dough by heaping tablespoon, and roll between your hands to form balls. Gently roll balls into additional shredded coconut.
  3. Arrange the balls on a baking sheet lined with parchment paper, and place in the freezer to set for at least 1 hour before serving. Store in the fridge in a sealed container for up to a week, or in the freezer for an even longer shelf life. 

** Note **

Once all of the ingredients are blended, the batter may be a bit too “wet”. If this is this case, add roughly 1/4 cup coconut flakes. Simply continue to add your dry ingredient of choice, until you can roll into well formed bite shapes.