No Bake Lemon Tea Cookies

For one of the best light and healthy dessert recipes to serve at high tea time, quickly make a batch of No Bake Lemon Tea Cookies. To make these no bake cookies, Dorothy Delaney makes a dough from cashews and almonds. Dried lavender leaves and fresh lemon give this heart healthy sweet treat its distinctively bright and floral flavor. Break out your food processor and make this raw vegan diet dish the next time you crave something sweet.

Notes

For more raw food recipes, check out Dorothy's Featured Foodies profile page.

Watch this video tutorial to see exactly how Dorothy makes these no bake cookies:

Ingredients

3 cups cashew flour (made from 2 cups cashews ground into a flour with your food processor, blender or grinder)
1/2 cup almond flour
2 tablespoons dried lavender
Juice of 1/2 lemon
2 tablespoons lemon zest
1 dash vanilla extract
2 tablespoons coconut oil, melted
2 tablespoons honey, or agave
1/2 cup dried coconut
LAVENDER FROSTING:
1/4 cup coconut oil
2 tablespoons dried culinary lavender flowers
1 1/2 tablespoon almond milk
2 teaspoons coconut syrup

Instructions

To make the cashew flour: Process cashews in your food processor or blender until it makes a fine flour. (about 1 minute). Donâ€™t over blend or you will get cashew butter. 1 cup of raw cashews makes approximately 1 1/2 cups of flour.
Mix together cashew flour, almond flour, 1 tablespoon of the lavender, lemon juice, zest, vanilla, coconut oil and sweetener.
Roll into balls and then in the coconut.
Chill to set.
Try it with lavender frosting, instead of rolling in coconut! To make the lavender frosting, simple combine all of the frosting ingredients in a blender or food processor and blend until thoroughly combined.