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 of 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.