recipe by Saskia Gregson-Williams
These cookies are my new favourite snack, they’re packed with energising ingredients and taste amazing! The cashews supply wonderful amounts of plant protein as well as being a great source of copper and manganese; coconut is full of heart-healthy fats, which help to lower the risk of heart disease and promote healthy glowing hair, nails and skin; the dates not only give these cookies a delicious sweet caramel tone, they are wonderfully energising and are a great source of fibre, helping you to maintain a healthy digestive system. With the addition of ginger and metabolic-boosting cinnamon, these cookies are a win win!
TOP TIP: I love them dipped into a warm glass of homemade almond milk, simply perfection!
Let us know how you get on and show us some social media love by hashtagging #hipandhealthy on Instagram and Twitter!
1 cup cashews
1 cup coconut pieces
5 medjool dates
3 tbsp coconut oil, melted
1 tbsp water/ dairy free milk
1/4 tsp grated ginger
1/4 tsp cinnamon
Preheat the oven to 180 degrees celsius. In a blender or food processor, process the nuts until there are small chunks of cashews, instead of whole pieces. Do not process too much making them into a ‘flour’. Add to a bowl with the coconut pieces, grated ginger and cinnamon. In the same blender/food processor pit and add the dates, melted coconut oil and milk. Blend until a smooth paste forms. Add to the bowl and knead to combine all the other ingredients with your hands. Once the dry and wet mixture are thoroughly combined you should have a slightly sticky dough. Working in batches. Roll out with a rolling pin and use a cookie cutter to thinly cut the cookies. The mixture should make 12 cookies. Place on a lined baking tray and bake for 15 minutes checking after 10 minutes to make sure they don’t burn. Leave on a cooling rack to cool and harden.