Honey Cashew Bites

Honey is one of my favorite sweeteners and for good reason. I’m able to get raw local honey from an urban farmer in my neighborhood. This sweet nectar tastes pure and complex at the same time, with so many notes influenced by the bees' pollen sources. 

Honey is not just a super flavorful sweetener with a distinct taste unlike any other. It also has a host of benefits. It has antibacterial, antimicrobial and antifungal properties, which is why it is used in skincare products, especially masks. Manuka honey has been getting extra attention for topical use not only on the face, but also for treating wounds and other skin conditions like ulcers and sores. Who doesn’t like a spoonful of honey when they have a sore throat, or some honey in a hot cup of tea when dealing with a cough? That’s its anti-inflammatory power at work.

I don’t mind applying honey to my face since it smells so good and hydrates my skin but, being a nutritionist, I much prefer to eat it!

Here’s a simple way to enjoy honey. With only two ingredients, this one-bowl recipe is fun to make with kids or friends. If you’d like, try swapping out the cashews for almonds, pistachios or macadamia nuts.


Honey Cashew Bites

Recipe developed by Michaela Ballmann, MS, RD

Makes 20 servings

Ingredients
2 cups cashew pieces, divided
⅓ cup + 2 tablespoons honey
20 whole cashews, optional for topping

Directions

  1. Preheat oven to 350 degrees. Roast cashew pieces on an unlined baking sheet for about 5-6 minutes until starting to get golden brown. Watch them carefully as they can go from golden to burned within moments.
  2. Remove from the oven and reduce heat to 250 degrees.
  3. Take 1 ¼ cups of the cashew pieces and grind them in a food processor into a cashew meal with some small pieces still remaining. Combine with the remaining ¾ cup of cashew pieces and the honey in a bowl and mix well.
  4. Line the baking sheet with parchment paper or a Silpat baking liner.
  5. Using a small cookie scoop or a spoon, make small, heaping tablespoon-sized balls and arrange on the prepared baking sheet. Flatten them lightly with the scoop or spoon and press a whole cashew on top (optional).
  6. Bake for 15 minutes, rotate, and bake for another 10-15 minutes.
  7. Let cool completely on the baking sheet before transferring to a serving dish.
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Michaela Ballmann
Michaela Ballmann, MS, RD, is a registered dietitian and graduate of Loma Linda University. She has clinical experience from Cedars Sinai Medical Center in Los Angeles and Huntington Memorial Hospital in Pasadena, California. In addition, she is a Certified LEAP Therapist assisting those with food sensitivities. Read Michaela's blog and listen to her podcast at Wholify.com, and follow her on Twitter and Facebook.