Denise says:

These are gluten free lemon spiked small bites of goodness! They require only 10 minutes cooking and can be made in about 15 minutes. A snack that is sweetened with the natural sugar of the dates.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes: About 30


200g cashews - use raw unsalted
6 medjool dates, pits removed
1 teaspoon of vanilla extract
1 teaspoon of finely grated lemon zest
1/4 teaspoon of ground cinnamon
A pinch of salt flakes
2 tablespoons dried cranberry, roughly chopped


1. Preheat the oven to 200 C/ 400 F/ Gas mark 6.
2. Place the cashew nuts in a single layer on a baking tray and roast for 10 minutes or until golden.
3. Transfer the roasted cashew nuts to a food processor/blender and pulse until crumbly, you want there still to be a few bigger chunks to give the bites some nice texture.
4. Add dates and pulse until the mixture starts to come together into a sticky “dough”.
5. Add vanilla extract, lemon zest, cinnamon and salt flakes and pulse again until combined.
6. Add dried cranberries and about 1 tablespoon water and pulse until just combined.
7. Using your hands, roll approximately 1 heaped teaspoon of dough into little bite size balls.
8. Refrigerate or enjoy at leisure.