We have a serious moving mindset happening over here. It’s amazing how much c-r-a-p you accumulate in the littlest amount of time. I have a basement that is basically some weird toy purgatory. These are items that will, 100% be donated 12-24 hours before the moving truck pulls up. BUT! For the next few months they will be living in my basement for the offset chance someone asks for it and would be horrified to hear it is no longer in the basement.
Read: baby bouncer, training potty, outgrown kiddie table and chairs, wagon with a broken wheel, Christmas decorations that are just a little too ugly, flower pots that haven’t had plants in four years, broken coffee table, that bag full of lint from the dryer that I haven’t discarded since we moved in this house because I’m mildly amused and impressed by it.
We have this desk in our room. The desk has only EVER been used to collect items that we have no other place for and/or are too lazy to put in their proper place. It’s my mission to convince Jaryd that we don’t need this desk in California. If we move this desk to California, it will 100% be used as a crap collector.
“We’ll use it as a work station! What if you set up a home office?”
No, this is and only ever will be a crap collector.
We all have one (at least one crap collector) and I’m telling you that I’m not moving this crap collector cross country.
Our latest endeavor was going through our bathroom closet and throwing out all those quarter full bottles and mini bottles of products that have expired. AND! I found my retainer 🙂
So after all that purging, we needed to replenish our spent energy with some seriously tasty snacks. Enter:Â Coconut Crusted Green Beans with Garlic Cashew Dip. YES YOU READ THAT RIGHT. I may have gotten carried away in this recipe development, but seriously no. No, I didn’t. This is exactly as it was meant to be. Delicious.
[bctt tweet=”No I didn’t get carried away. These coconut crusted green beans with garlic cashew dip are exactly as they were meant to be. Delicious. “]
First things first. If you haven’t done so already, soak your cashews. They need to soak at least 30 minutes, and the longer they soak, the creamier the dip will be.
In a bowl, whisk together the eggs, garlic powder, onion powder, and salt.
Take a handful of green beans and coat them in the egg mixture.
Place 1/2 cup of the shredded coconut in a separate bowl. I noticed the coconut sticks to the beans best when it is nice and dry. This means, if you put all the coconut in the bowl at once, it’ll get wet from the egg mixture dripping off the green beans and your coconut crusting won’t be as effective.
Na mean?
After the green beans are coated, place them on the lined baking sheet in a single layer.
Repeat this process, adding more coconut shreds to the bowl, 1/2 cup at a time, as needed.
Bake your beans for 15 minutes. I broiled mine for an additional minute and a half to get things niiiiice and toasty 🙂
While the beans are baking, in your food processor, combine the soaked cashews, coconut oil, sea salt, garlic powder, and water.
Process for 30 seconds to 1 minute. Scrape down the sides and process for an additional 10 – 30 seconds.
Transfer to a bowl. And dip your little heart out with them coconut crusted green beans! Because the cashew dip is thick, dipping is quite the commitment. No wimpy dips, really go for it.
Another option is adding more water, 1 tablespoon at a time, until it has the consistency you like. I’m a thick dip, hummus consistency kind of girl, but you do you!
Recipe
Coconut Crusted Green Beans with Garlic Cashew Dip
Move over french fries!! These Coconut Crusted Green Beans + Cashew Dip are such a fun appetizer or side dish that will leave everyone wanting more!
Ingredients
Green Beans
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 12 oz. green beans, trimmed
- 1 1/2 cup unsweetened shredded coconut
Dip
- 1 cup cashews, soaked for at least 30 minutes
- 2 tablespoons coconut oil, melted
- 1/4 teaspoon sea salt
- 1 teaspoon garlic powder
- 3+ tablespoons water
Instructions
- First things first. If you haven’t done so already, soak your cashews. They need to soak at least 30 minutes, and the longer they soak, the creamier the dip will be.
- Preheat oven to 400F.
- In a bowl, whisk together the eggs, garlic powder, onion powder, and salt.
- Take a handful of green beans and coat them in the egg mixture.
- Place 1/2 cup of the shredded coconut in a separate bowl. I noticed the coconut sticks to the beans best when it is nice and dry. This means, if you put all the coconut in the bowl at once, it’ll get wet from the egg mixture dripping off the green beans and your coconut crusting won’t be as effective.
- After the green beans are coated, place them on the lined baking sheet in a single layer.
- Repeat this process, adding more coconut shreds to the bowl 1/2 cup at a time, as needed.
- Bake your beans for 15 minutes.
- Then, broil on high for an additional minute and a half as needed.
- While the beans are baking, in your food processor, combine the soaked cashews (discard the water), coconut oil, sea salt, garlic powder, and water. process for 30 seconds to 1 minute.
- Scrape down the sides and process for an additional 10 – 30 seconds.
- Add more water, 1 tablespoon at a time, until it has the consistency you like.
- I’m a thick dip kind of girl, but you do you!
- Plate your green beans and transfer the dip to a bowl.
Nutrition Info:
- Serving Size: 4
- Calories: 550
- Sugar: 6g
- Sodium: 707mg
- Fat: 48g
- Saturated Fat: 30g
- Unsaturated Fat: 16g
- Carbohydrates: 25g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 93mg
Enjoy!! xo
I’m just opposite when it comes to keeping things..but again, i live in a very small apartment and the storage is very limited. i hope you are able to do a massive spring cleaning 🙂
i love crispy green beans..never thought of doing coconut crust, very cool.
Absolutely amazing, cannot wait to try!