No-Bake Raspberry Coconut Bliss Bites

Nick and I got engaged the day after Valentine’s Day back in 2008. Which means:

1. We are really old and

2. I haven’t gotten flowers from him in 11 years

Now before you go feeling sorry for me, know this: I specifically asked him to never, ever get me flowers again. I’m not the most practical person, but shelling out a boatload of cash on something I get to watch slowly die feels a bit counter to the whole concept of love.

Sure, a nice bouquet delivered to the office is sweet. And if that’s you’re thing, go ahead, girl.

I’d just prefer getting something decadent and indulgent that I wouldn’t normally eat instead. Nothing says love like a giant piece of Chocolate Fudge Cake, amiright?

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So in typical fashion, this Valentine’s Day we are celebrating with a good old fashioned binge at my absolute favorite restaurant. Apps and drinks will be had, multiple entrees will be ordered, and an obscene amount of desserts will be devoured. This meal will be so epic, I’m planning on breaking out the maternity pants for it–and not the cute, under the bump, first trimester maternity pants. Gotta set the mood, no?

But since I know our Valentine’s date will be a night of epic portions, and because I can’t let my husband go off to work without some kind of tribute to this most lovely of holidays, I decided to try to come up with something equal parts adorable and healthy for breakfast.

Enter these No-Bake Raspberry Coconut Bites. With a base made of dates and cashews, and a “frosting” consisting mainly of yogurt and fresh raspberries, this tasty treat is a guilt-free way to say “I love you”–whether it’s on Valentine’s Day, for a birthday, or after a silly fight about who threw the dirty diaper in the kitchen garbage can (he did it).

Here’s how to make these unbelievably tasty and healthy little treats:

Ingredients:

• 1.5 cups unsalted cashews

• 20 pitted California dates, soaked and drained

• 1 cup vanilla yogurt

• .5 cup fresh raspberries

• .5 Tbsp. maple syrup (or sweetener of choice)

• .5 cup shredded coconut

• 2 large strawberries sliced into hearts for topping, optional

Directions:

1. Combine cashews and dates in a food processor and process until mixture achieves a dough-like consistency (you may have to stop and scrape the sides a few times).

2. Spray eight cups in a muffin tin with cooking spray, making sure to spray the sides as well as the bottom.  

3. Evenly divide the “dough” across each of the cups, pressing down with fingers or the back of a spoon to smooth. Place in fridge to set.

4. Rinse out food processor (or don’t!), then combine yogurt, raspberries and maple syrup.

5. Using a butter knife, carefully remove the dough from the muffin cups then spread yogurt mixture across the top of each.

6. Sprinkle each bite with shredded coconut and top with a heart-shaped strawberry. Place in fridge to set.

Two notes:

1. The raspberry topping is slightly tart. If you or your little ones prefer it a sweeter, add a little more maple syrup.

2. If you want to get a second treat out of this recipe, double the “frosting” ingredients and pour the mixture into popsicle molds or onto a parchment-lined baking sheet and toss in some sliced fruit, nuts and shredded coconut for a delicious froyo bark the kiddies will love!