Ingredients:

1/4 cup organic coconut oil

1/2 cup raw cashews

8 medjool dates

1/2 cup flaked or shredded coconut

1/2 cup mixed nuts and seeds (sunflower, pumpkin, flaked almonds etc)

1/2 cup raisins

Method:

Place the coconut oil, raw cashews and dates in a high powered food processor and blend until you have made a fairly smooth but sticky cashew butter. Add the coconut, mixed nuts/ seeds and raisins to a mixing bowl and then add the cashew butter. Mix together into a large sticky batch and then place biscuit sized portions onto a baking tray.

Bake at 180 degrees for 12 minutes or until golden brown. After baking the cookies are quite soft and will crumble. Allow to cool for 10 minutes and then move to a cooling rack and let stand until cool.

Makes about 10-12 biscuits.

 

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