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.
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