Vanilla Walnut “Shortbread”
recipe slightly adapted from Raw Energy Cookbook
makes 22 cookies
- 2 cups raw walnuts
- 1 cup unsweetened coconut, finely shredded
- 1/4 cup raw honey
- 1 teaspoon vanilla extract
- pinch sea salt
Blend walnuts, coconut, honey, vanilla and salt in a food processor until a granular, moist dough forms, about 60 seconds.
Scrape the dough into a medium bowl. Pinch off pieces of the dough and gently squeeze, knead and roll the pieces into balls about 1 1/2 inches in diamter. On a parchment lined baking sheet, press each ball between your palms to slightly flatten into cookies. Place sheet in the freezer for 30 minutes. Store cookies in a tightly sealed container in the freezer for up to 3 months.