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No Bake Creamy Cashew Bites, Two Ways

Micah Siva



Looking for the perfect dairy free, vegan, pareve (can be eaten with meat if you keep kosher) dessert to enjoy for Tu B’Av, Valentine’s Day or any time you’re looking to add a touch of sweetness to your life? Try this recipe for No Bake Creamy Cashew Bites, with two delicious ways to enjoy them! This recipe is naturally gluten free, dairy free and vegan, and is packed with flavor that is sure to satisfy your sweet tooth—all without turning on the oven.  

Because my family kept kosher growing up, we always looked for new and exciting pareve desserts that didn’t feel like we were compromising on taste. Creamy, naturally sweet raw cashews are the base for a rich dairy-free dessert that is the perfect finale for your holiday meal (or any night of the week). I’ve made these especially for Tu B’Av—the Jewish holiday of love—by cutting them into mini heart-shaped bites for sharing with your loved ones.  

If you’re team chocolate, double up on the chocolate option for a rich and decadent bite. Have kids or just want to add some pizzaz to an occasion? Whip up the rainbow option for a colorful treat!

Ingredients for 12-16 servings


1 cup dates, pitted 

2 Tbsp. coconut oil 

1/2 cup almond flour 

3/4 cup rolled oats 

1/2  tsp. sea salt 



2 cups cashews, soaked overnight, or for 1 hour in hot water, drained 

1/4 cup coconut oil 

1/3 cup maple syrup 

2 tsp. vanilla extract  

1/2 cup coconut milk, canned 

1 Tbsp. lemon juice 

1 tsp. lemon zest 


Chocolate option

1/4 cup melted dark chocolate  

2 Tbsp. cocoa powder 

Pinch sea salt 


Rainbow option 

2 Tbsp. rainbow sprinkles 

1/2 tsp. almond extract 


  • Preparation Time
    30 mins
  • Cooking Time
    2 1/2- 3 1/2 hrs


  1. Line an 8×8 inch sheet pan with parchment paper. 
  1. Combine dates, coconut oil, almond flour, oats and sea salt in a food processor. Pulse until a dough forms. 
  1. Press the dough into the baking dish in an even layer.  
  1. In a blender or food processor, combine drained cashews, maple syrup, coconut milk, coconut oil, vanilla, lemon juice and zest until smooth. 
  1. Divide in half.  
  1. To one half, add almond extract, stirring to combine. Gently fold in sprinkles. 
  1. To the remaining batter, add cocoa powder, melted chocolate, and sea salt to one half, stirring until combined. 
  1. Using a folded small piece of aluminum foil, make an 8-inch divider to separate the two batters. 
  1. Pour each batter on opposite sides of the foil. Top with additional sprinkles, if desired.  
  1. Transfer to the freezer, and let set for at least 2 hours, or until set. 
  1. Remove, and use a cookie cutter to cut the cheesecake into hearts (or whatever shape you like).
cashew heart bites

Micah Siva

Micah Siva is a trained chef, Registered Dietitian, recipe writer, food photographer, and Jewish cook. Her love for food began in her grandmother’s kitchen, where she learned about the importance of food in celebrating holidays, bringing family together, and keeping traditions alive. She strives to modernize the foods she grew up on, adding her own unique spin on everything from matzah balls to latkes. Through her personal blog, (Nosh with Micah), she shares delicious, plant-forward recipes that are chef-created , dietitian approved, and guaranteed delicious.