From the April/May 2018 issue
Makes 10-15


  • 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


  1. In a food processor fitted with the steel blade, combine the cashews, 1/4 cup pistachios, and coconut. Process until finely ground.
  2. Add the dates and process until finely chopped and incorporated.
  3. Add the

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