Raw Lemon Cookies

by Kristina, Mountain Solid, Water Reflecting Sangha

Ingredients

1 cup cashews, soaked for 4 hours
Zest of 1 lemon
1/2 cup lemon juice (from about 2 lemons)
1 cup dry shredded coconut
1/4 cup agave nectar

Directions

1. Process cashews in food processor until they are pasty in consistency.
2. Mix in all other ingredients.
3. Place dough in 1 tbsp dollops on a dehydrator sheet.
4. Dehydrate for approximately 12 hours at 105°F (could also dehydrate at 115°F for 8-10 hours).

 

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