1 1/2 cups Raw cashews
1 cup Dates (pitted)
5 tbsp Unsweetened (shredded coconut)
1/2 cup Dried cranberries
1 tsp Cinnamon
1 tsp Vanilla extract
1 cup Water
1 pinch Sea salt
1 Large handful of unsweetened shredded coconut (for rolling)
1 Small handful of dried cranberries (for thumbprint)

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.