I'm about to say something a little extreme: When I die, I'd like these Cashew Chocolate Chip Bites with me in my casket.
I've made FIVE double batches of these the past month and eaten them completely by myself. Whether it be a handful for lunch (coupled with a green smoothie), quick pre-workout energy, a light snack, or an after-dinner treat--they are my go-to now.
Tip #1: Keep them frozen. When you pop one, it tastes akin to cookie dough.
Tip #2: Since I'm an avid-Costco shopper, I highly recommend just buying their large buckets of cashews because you better believe you'll be making these a lot. I like the unsalted raw kind for this recipe, but I've also used roasted/salted--just minus a bit of the salt the recipe calls for.
Tip #3: Don't over-blend these in that first initial step of breaking up the cashew and oats. Otherwise, it gets a little too goopy. (I use my blender, by the way, as I don't own a food processor.)
Tip #4: If you're struggling forming these into balls without getting your hands all sticky, just lightly wet the insides of your hands as needed. With water of course, not your spit.
Cashew Chocolate Chip Bites
Adapted from Mel's Kitchen Cafe
2 cups cashews
1 cup old fashioned oats
1/2 tsp salt
1/4 tsp cinnamon
1/3 cup maple syrup
1 TB vanilla extract
1/2 cup mini chocolate chips
In a blender or food processor, combine cashews, oats, salt, and cinnamon. Pulse until the mixture is just broken up into fine parts, but not getting pasty (see tips). Put blender/processor on low and stream in maple syrup and vanilla. Blend until the ingredients are well combined into a dough. Remove dough carefully (watch the blades!) and fold in the chocolate chips. Use a teaspoon to measure out little balls and place them on a small cookie sheet, covered in parchment paper or a silpat liner. Roll the bites into little balls. Freeze on the tray. Once frozen, transfer the bites into a large ziplock bag. Store in freezer! (Or refrigerate if they will be eaten the same day.)