Ingredients

1 ½ cups cashews (raw)
1 cup dates (pitted)
5 Tbsp. coconut (shredded, unsweetened), plus an extra handful for rolling
½ cup dried cranberries, plus an extra handful for thumbprint
1 tsp. cinnamon
1 tsp. vanilla extract
¼ cup water
Pinch of sea salt

Directions

Place all ingredients in a food processor and pulse until a cookie-dough-like consistency is achieved.

Scoop out rounded spoonfuls.

Roll the dough between your palms to make a ball.

Roll that ball in the coconut.

Make a thumbprint in the center of the ball and drop in a few dried cranberries.

Place the finished cookies on a plate and chill in the freezer or fridge for an hour before serving.

Store in the freezer or fridge.