Coconut Nut Bites

Featured in the Honolulu Star-Advertiser on August 1, 2018.



Coconut Nut Bites

  • 1/2 cup cashews
  • 1/2 cup walnuts
  • 1/4 cup almonds
  • 1/4 cup raisins (or dried cherries) soaked in hot water for 5 minutes
  • 1/4 cup unsweetened coconut flakes, plus another 1/4 cup for rolling (optional)
  • 1 tablespoon melted coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon or to taste
  • 1 1/2 tablespoons honey
  • 1 tablespoon coconut butter (available at health food stores)


  1. Combine all three nuts in a food processor and pulse a few times until they are finely chopped.
  2. Add remaining ingredients (except additional 1/4 cup coconut flakes for rolling) to the food processor and process until the mixture comes together and starts to stick, about 1 minute.
  3. Transfer mixture to a small bowl.
  4. Pour remaining coconut flakes into a dish.
  5. Roll nut mixture into 1-inch balls then roll in coconut flakes.
  6. Eat them as is or transfer to a parchment-lined baking sheet and refrigerate for about an hour to harden, then wrap individually for easy snacking.
  7. To store, refrigerate in an airtight container or freeze for up to 4 months.

Makes 9 energy bites.

TIP: Coconut flakes with a little honey can be substituted as the binding and sweetener in place of coconut butter.

Approximate Nutrient Analysis per Coconut bite (not including tip substitution):
160 calories, 13 g fat, 4.5 g saturated fat, 0 mg cholesterol, 20 mg sodium, 11 g carbohydrate, 2 g fiber, 7 g sugar, 3 g protein


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