Cashew Cacao Coconut Protein Bites

I posted about making these again on Facebook and so many asked me for the recipe, I thought I should share it more formally.

I love these bites because they are low in sugar yet high in goodness. They are easy to travel with and I used to live off them commuting on the tube in London. Now they withstood camping in Australia, so it’s a robust recipe of healthy tastiness.


Why they are good for you

I designed these bites for my injured brain so they are packed with magnesium, iron and ‘good’ fats to improve brain function, and prevent migraines and insomnia. The iron factor is a benefit for energy and good blood supply around the brain and body.

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Magnesium from the cashews and cacao nibs helps absorption of calcium into the body for stronger bones. Along with the brain benefits. It also aids improves metabolism of carbohydrates, reducing sugar spikes as a snack. It eases anxiety and ensures healthy signals to the heart.

The protein from cashews and powder satiate the tummy so there is less over-snacking.

Cacao nibs are incredibly high in dietary fibre so contribute to better bowl function and the satiated feeling.

Iron from the cashews and cacao nibs assists premenstrual cramps assisted by the magnesium, plus more oxygen to body and brain for better energy levels. It is important in cell function and growth.

The coconuts add ‘good’ fats because it has shorter fatty acid chains that the body digests faster, which can be turned into ketones which help burn fat and are good for brain health. This aids memory, attention and endurance.

Pick a plant protein powder to increase the health factor of these bites, but a nice vanilla taste is important too.


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Ingredients

  • 2/3 cup x Cashew nuts

  • 1/3 cup x Coconut oil

  • 1/2 cup x Coconut flakes

  • 10 g x Cacao butter 

  • 30 g x Vanilla protein powder

  • 1/4 cup x Cacao nibs 

  • 1 tbsp x Raw Honey 


How to make them

  1. Place cashews, coconut flakes, coconut oil, vanilla protein powder, honey and cacao butter into blender.

  2. Blend until fairly smooth consistency. It might need a tamper to help grind the nuts depending on the blender (Vitamix was fine, but Nutribullet needs a hand).

  3. When smooth consistency, add cacao nibs until half are ground so there are still full nibs.

  4. Pour into a container and refrigerate for 15 minutes.

Side note:

I used to use a storage container and cut it up after it had gone hard. It’s a lot less hassle to spoon out portions in an ice cube tray that pops.

Options:

  1. Pre-grind the cashews in a grinder if the blender is not powerful enough to deal with the nuts.

  2. I designed these using my diabetic friend as a tester, so they are low in sugar. Add more honey if desired, but I find that the cacao butter makes it sweeter.

Let me know how you found them. What changes have you made to them?

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