Banana-filled cashew cookies recipe

Ingredients

• 1¼ cups cashews (to make ¾ cup cashew flour)
• 3 tablespoons coconut butter
• 3 tablespoons raw butter, or additional coconut butter
• 2 tablespoons lucuma powder
• 4 tablespoons banana powder, or 1 tablespoon maca powder plus 1 tablespoon additional lucuma powder
• Few pinches of sea salt
• ¼ teaspoon cinnamon
• 2 tablespoons raw honey (liquid or crystallized) or coconut nectar

• 2–3 dried banana spears

• 2–3 tablespoons banana flakes, or sun-dried cane juice crystals or coconut sugar

1. Blend whole cashews in a high-power blender to break down into a flour, or in a food processor for a more coarse flour.
2. Place all cookie ingredients into a food processor, and mix until combined and turning into a crumbly and moist dough.
3. Remove the dough from the food processor, and place into a bowl.
For the Banana Filling
4. Slice the banana spears into ½-inch chunks.
5. Take each banana chunk, place dough around it in your palm, and surround the banana chunk by cupping and pressing the dough in your palm. Roll each cookie ball to make it smooth and uniform.
6. Roll the cookie balls into the banana flakes and eat! Chill the cookies if you like, but the banana will be more hard and chewy.