Ingredients:
1 cup cashews (unsoaked)
3/4 to 1 cup of unsweetened coconut flakes
The juice of one medium lemon (2-3 tablespoons)
1 Tbs agave nectar or maple syrup (honey won't solidify at low raw temperatures)
Cinnamon (optional)
Method:
Process the cashews in a food processer until they resemble coarse flour. Add the coconut and process again until very well mixed. Add the lemon and the sweetener. Process again until resembling dough. (If it's too wet, add more coconut. If it's too dry, add a tiny bit of water.) Shape into cookies, dust with cinnamon and dehydrate for 8 hours for a nice, moist cookie. Eat right away and refrigerate leftovers. Dehydrate for longer if you want to store them for a longer shelf life.
One could also shape them into truffles, coat them with extra coconut flakes and keep them refrigerated to enjoy completely raw.
Recipe by The Rawtarian.
1 cup cashews (unsoaked)
3/4 to 1 cup of unsweetened coconut flakes
The juice of one medium lemon (2-3 tablespoons)
1 Tbs agave nectar or maple syrup (honey won't solidify at low raw temperatures)
Cinnamon (optional)
Method:
Process the cashews in a food processer until they resemble coarse flour. Add the coconut and process again until very well mixed. Add the lemon and the sweetener. Process again until resembling dough. (If it's too wet, add more coconut. If it's too dry, add a tiny bit of water.) Shape into cookies, dust with cinnamon and dehydrate for 8 hours for a nice, moist cookie. Eat right away and refrigerate leftovers. Dehydrate for longer if you want to store them for a longer shelf life.
One could also shape them into truffles, coat them with extra coconut flakes and keep them refrigerated to enjoy completely raw.
Recipe by The Rawtarian.
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