From the April/May 2018 issue
- 3/4 cup raw cashews
- 1/2 cup raw shelled pistachios, divided use
- 1/4 cup unsweetened shredded coconut
- 12 large Medjool dates, pitted
- 1 TBSP coconut oil, room temperature (not melted)
- 2 tsp matcha tea powder
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- In a food processor fitted with the steel blade, combine the cashews, 1/4 cup pistachios, and coconut. Process until finely ground.
- Add the dates and process until finely chopped and incorporated.
- Add the
You have met your free view limit. To access the full article, please login or subscribe.
Already a subscriber?
Log in now
Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.
- Immediate access to all web content.
- Immediate access to our library of 40+ back issues.
- 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
- Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).