Raw Coconut & Vanilla Oat Cookie bites

As promised here is the recipe for our rather more-ish Raw Coconut & Vanilla Oat Cookie Bites. They are incredibly simple and once you’ve soaked the cashew nuts, really quick to create!

Raw Coconut & Vanilla Oat Cookie bites.

Makes 18 -20 (depending on how much mixture you nibble)
Ingredients

• 1 cup of soaked cashew nuts
• 6 medjool dates
• 1 cup of traditional rolled oats
• ½ cup of unsweetened desiccated coconut
• ½ tsp of vanilla extract or (we prefer) ¼ tsp of vanilla powder

• To dip either cheat and use melted 90% coco dark chocolate or melt cacao butter & raw cacao powder.

Our children prefer them with out the dark chocolate dip.
Method

1. In a bowl tip 1 cup of cashew nuts, then cover in water and ideally leave over night or for a minimum of 3 hours.
2. Cover a baking tray with baking paper.
3. Once soaked drain and tip the cashews into the food processor, blitz until smooth,
4. Remove the stones from the dates and put in processor, blitz again, until they start to bind.
5. Tip in oats, vanilla and dessicated coconut, then wizz until fully blended together and the mixture nearly smooth.
6. To form bites take a heaped tsp. and roll into a ball between the palms of your hands. Then gently flatten until around 1cm thick and place on tray. We generally make about 18.
7. When tray is full place in the fridge for 1 hour.
8. If you wish to half cover the bite with chocolate, melt 80g of dark chocolate gently in a pan (as we are not looking for perfect gloss don’t worry about melting the chocolate in a glass bowl over water).
9. Once melted, dip half the bite into the chocolate and return to the tray.
10. Then return to the fridge for 30 mins. If you’d like thick chocolate coating then repeat the process.

Store in an airtight container and in the fridge if it’s warm. Keep for up to 7 days, they never last that long in our house!