Almonds can help our brains to focus and re-energise, so these cookies are an ideal mid-morning snack for when our focus might start waning.
1 cup raw almonds (presoaked then rinsed + drained)
1/4 cup almond butter (ideally raw with no added oils)
1/2 cup pitted dates (presoaked + drained)
1-22 tspn vanilla extract
1 tspn fresh lemon juice
Pinch Himalayan pink salt (to taste)
Use a food processor to grind the almonds into the desired consistency (I prefer my cookies to have more of a texture, so I leave the almonds in small chunks rather than more finely ground). Add the rest of the ingredients and process until your mixture begins to clump to make a dough. Roll your dough into balls, then flatten into cookies (I simply use my hand to flatten them). Sprinkle with a little sea salt and you can store in an airtight container in the fridge for up to 10 days – and in the freezer for several months. I actually prefer mine after I’ve popped them in the dehydrator for a couple of hours!
