Cashew Butter Bites With Toasted Coconut & Cardamom
- 1 cup cashew butter
- 1 1/4 cups gluten-free oats
- 1/2 cup maple syrup
- 2 cups sweetened coconut flakes
- 1/4 teaspoon salt
- pinch cardamom
- 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.
- 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.
- 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.
- 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.
cashew butter, oats, maple syrup, coconut flakes, salt, cardamom
Taken from food52.com/recipes/72666-cashew-butter-bites-with-toasted-coconut-cardamom (may not work)