Raw Coconut Cashew Cookies

My food processor and I have become bosom buddies as of late. I don’t know how I lived without it before, and I laugh to think that the reason I so rarely used it was because it just took WAY too long to clean (and that was BEFORE having a kid. HA!).

Especially when breaking an addiction to processed sugar, my Mini Cuisinart Food Processor is my secret weapon. What’s ironic is that my mother-in-law got it for me so I could make baby food… and I think I only used it once, maybe twice, for that purpose. However, both my son and I get a lot of use out of it now since he loves these raw treats as much as I do.

In addition to the chocolate chunk truffles that I regularly have stocked in my fridge, these raw coconut cashew cookies are another favorite. Plus, they’re made with wholesome oats, which make them especially great for nursing mamas.

Raw Coconut Cashew Cookies

Ingredients (makes about 12 small squares):

• 1 cup of raw cashews
• 6 Medjool dates (pitted)
• 1 tbsp. of vanilla extract
• ¼ c. of coconut oil
• ½ c. of shredded coconut (plus a little extra as a topping)
• 1 c. of raw oats
• Raw honey as a topping

Directions:

In a food processor, blend together the dates, coconut oil and vanilla extract until it makes a smooth paste. Add in the cashews, shredded coconut and raw oats and pulse until it’s fully incorporated.

Transfer into a baking pan and press mixture down firmly with a spatula. Refrigerate for at least two hours.

Cut into pieces and then top with leftover shredded coconut and a drizzle of raw honey, if desired. 🙂

XO,

P

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