This is my new favourite recipe to make. I snack on these for breakfast and when I am at TAFE. They’re full of fibre, antioxidants, vitamin C, calcium and deliciousness!
FIG & LEMON COOKIES
In a food processor, pulse 1/2 cup dry figs (hard stems removed) into small pieces.
Remove and place in a bowl.
In the same processor, combine 1/2 cup cashews, 1 tbsp grated lemon zest (from 1 to 2 lemons) and 1/4 cup cashew butter until small pieces are formed.
Add the figs and blend until well combined.
Note: I had to add a few extra figs because my mixture was a little dry. You want it to hold together when pressed.
Scoop dough by the tablespoon into balls and press into cookie shapes (or leave in balls, if you’re not sick of eating raw nomz in ball form)! It’s easiest to do this on a sheet of baking paper.
Will keep for a week in the fridge.
Note: I’m not entirely sure if this is raw… but this is the only cashew butter I could find.