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: 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. 

No I didn't get carried away. These coconut crusted green beans with garlic cashew dip are exactly as they… Click To Tweet

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!

Coconut Crusted Green Beans with Garlic Cashew Dip Recipe