Refreshing and filling, these little no bake cookies pack a powerful dose of yum on a hot summer day. Soaking your cashews overnight helps them to blend better in the food processor and gives your cookies a smooth texture. Don’t want to wait all night to enjoy the sweet lemony goodness? Tossing them in boiling water for thirty minutes will do the trick.
Ingredients
- 1 cup cashews (soaked overnight)
- 3/4 cup dates
- 1/2 cup dried coconut
- 1/2 cup oat flour (can be made from placing 1/2 cup of oats in a blender and pulse until fine)
- 1 tsp vanilla extract
- 1 small lemon, juiced
- 2 Tbsp lemon zest
Preparation
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In a food processor, grind the cashews into a fine powder.
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Add in the dates, coconut, oat flour, vanilla extract, and lemon juice. Pulse until dough starts to form.
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Stir in the lemon zest. Roll into balls and press them down with a fork or the bottom of a teacup.
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Place in the freezer to set for 2 hours. Keep refrigerated.
