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
1/4 cup water
Pinch of sea salt
Large handful of unsweetened, shredded coconut for rolling
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.