4 medjool dates (no preservatives)
3 T almond butter
1/8 t cinnamon (optional - if tolerated)
1/8 t vanilla
1/4 cup almonds
1/2 cup shredded unsweetened coconut (no preservatives)
1/4 cup cashews
Soak the dates in a bowl with warm water for a minimum 1 hour, or until the skins come off easily. Drain the water, remove the skins and pits.
Mash together the dates, almond butter, cinnamon (if using) and vanilla with a fork until well blended.
Measure the almonds whole and then finely chop them and add them to the date mix. Squish and knead the almonds into it with your hands. Add the coconut and squish it in, too.
Measure the cashews whole and then finely chop them. Knead the cashews into the mix. You can add a few more chopped cashews here or not, depending on how dry or sticky your mixture is at this point.
Spread a thin layer of shredded coconut on a plate. Roll the mixture into little balls with your hands (about 1 inch diameter) and then roll them in the coconut. Makes about 9 cookies.