After the peanut version, let me introduce you the cashew version.
I wanted to add cranberries to this recipe – or maybe pomegranate.
My kids didn’t.
By the time we could find an agreement, they ate the whole batch. Boohoo.
Fortunately, I had hidden a couple bites in the fridge. My friend Bhavna came home, tried them, and said it was delicious as it was, and she wanted the recipe.
So, no cranberry so far 🙂
This recipe comes by itself if you’ve roasted some cashews to make cashew butter. Instead of roasting 600g for the butter, you’re going to roast 720g, and effortlessly, you’ll make both butter and bites. How ? for the bites, you’ll need the butter and some of the roasted cashews, so you can just use them before storing the rest…… #mealprep #savetimeinthekitchen 🙂
If you’re not in the mood for meal prep, use some pre-roasted cashews and store-bought cashew butter.
If you’ve already made the other versions of these bites ( peanut and/or pecan) , the instructions will sound very familiar.
Basically you’re going to weight cashew butter, honey, vanilla and salt, and put them on the stove on low heat.
While it’s melting, you just need to crush the cashews. A knife or a mortar work, a stand mixer with the blade as well.
Pour the cashews into the mix of butter and honey. Mix well. Using a spoon, transfer into moulds.
If you don’t own any silicon moulds, use paper cups and an ice-cream scoop.
Save in the fridge and wait 30′ before serving.
That’s all folks !
Looking for more treats ? Look at these :
Cashew bites
Ingredients
- 150 g roasted cashews (see recipe for homemade)
- 100 g cashew butter (see recipe for homemade)
- 120 g honey
- 1 tsp vanilla extract
- 1 tsp salt
Instructions
- Put cashew butter, honey, vanilla and salt in a medium pot. Warm on low-medium heat until you can mix them easily.
- White it's heating, crush the cashews in small bits. A mortar, a knife, or a stand mixer equipped with the blade, all work.
- Pour the cashews bits in the mixture pot. Mix well.
- Drop a teaspoon of mixture in each mould cavity. Store in the fridge, and wait 30' to serve.If you don't have silicon moulds, use paper cups. Use an ice-cream scoop to get perfectly rounded bites in the paper cups.
Notes
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