These vegan bites are a perfect guilt-free after dinner or in-between meal snack. They are incredibly easy to make – all you need is a food processor and a fridge to ensure they set.
The main ingredients used in raw vegan desserts are similar across many different recipes, what you can generally change is the flavour and shape in order to mimic your favourite dairy or junk food dessert. Dates act as the binding agent, and with their sweet yet compliant flavour, they can be mixed with a variety of flavours and make a gorgeously guilt free treat!
This week, I raided the cupboards and come up with a protein bite recipe that will appeal to all of you who cannot resist peanut butter (I know I can’t), and when presented in cupcake cases, they’re so cute and would make a great homemade gift or accompaniment to a dinner party or picnic.
3 large organic Medjool dates (split in half and remove the seed)
3 tablespoons organic palm oil free peanut butter
60g cashew nuts (soaked in water for at least an hour for extra creamy taste)
30g desiccated coconut (split in half)
1 tablespoon of Sweet Freedom fruit syrup or maple syrup
- Blend all ingredients (except half the desiccated coconut) together in a food processor to make a thick paste like consistency.
- Roll into balls and then roll them into the remaining coconut to get that outside colour and texture.
- Place into cupcake cases, and then into the fridge for a few hours to set completely.
I hope you enjoy these delicious raw vegan protein bites! I gave them to friends and family (none of whom are vegan) and they absolutely adored them!
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