- 1 1/2 cups raw cashews
- 1 cup dates, pitted
- 5 tbsp unsweetened, shredded coconut
- 1/2 cup dried cranberries
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup water
- 1 pinch of sea salt
- 1 large handful of unsweetened, shredded coconut for rolling
- 1 small handful of dried cranberries for thumbprint
Place all ingredients in a food processor and pulse until a cookie-dough-like consistency is achieved.
Scoop out rounded spoonfuls.
Roll the dough between your palms to make a ball.
Roll that ball in the coconut.
Make a thumbprint in the center of the ball and drop in a few dried cranberries.
Place the finished cookies on a plate and chill in the freezer or fridge for an hour before serving.
Store in the freezer or fridge.