From the April/May 2015 issue
Makes 18–20 cookies


  • 1-1/2 cups raw cashews
  • 1 TBSP coconut oil
  • 1/4 cup maple syrup
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/3 cup unsulphured dried apricots, finely chopped


  1. Preheat the oven to 350ºF.
  2. Line 2 baking sheets with parchment paper.
  3. Place the cashews in a large skillet over medium heat. Toast, shaking the pan occasionally, until lightly browned and fragrant, 4–5 minutes.
  4. Transfer the hot cashews to a food processor fitted

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