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.
- 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
In a food processor, grind the cashews into a fine powder.
Add in the dates, coconut, oat flour, vanilla extract, and lemon juice. Pulse until dough starts to form.
Stir in the lemon zest. Roll into balls and press them down with a fork or the bottom of a teacup.
Place in the freezer to set for 2 hours. Keep refrigerated.