RAW Cherry Chia Macaroon Cookies

Cherry Chia Raw Macaroon Cookies

Vegetarian, Paleo, Dairy-Free, Gluten-Free, Grain-Free

Makes 24 cookies

1 cup raw cashews

1 cup shredded unsweetened coconut

¼ cup chia seeds ( a good brand to try)

8 medjool dates, pitted

½ cup dried cherries, divided

1 Tbsp honey (coconut nectar or maple syrup)

1 Tbsp real vanilla extract

1/8 tsp. unrefined sea salt

¼ cup unsweetened coconut (optional for a garnish)

1. In a food processor add all the ingredients except for a ¼ cup of the dried cherries. Blend until the mixture starts to clump together, this will take 1-2 minutes. Check the mixture by pinching the dough between 2 fingers. It should stick together.

2. Roughly chop the remaining ¼ cup of cherries. Add the chopped dried cherries to the food processor and pulse a couple of time to incorporate but not so much that you loose the chunks of cherries.

2 options for making Cherry Chia Raw Macaroon Cookies (Cookies or Squares):

The Cookie: Using your hand, roll 1 Tbsp of the mixture into a ball. Place the reserved ¼ cup of unsweetened coconut onto a plate. Dip the ball into the coconut to coat one side. Repeat. Once they are all rolled, flatten the balls using the bottom of a glass to make a cookie shape, about 1 ½ inches in diameter. Store in an airtight container for up to 2 weeks.

The Square: Line an 8×8 baking pan with plastic wrap. Pour in the dough mixture. Flatten and pat down the mixture firmly to create an even layer. Refrigerate to set for an hour before slicing it into squares.