Orange-Cranberry-Pistachio Cookies

My best Christmas present was definitely the book “Raw For Dessert” by Jennifer Cornbleet. (Oh, and a beekeeping course. Very cool, thanks darling!) You can find out about it and see some sample recipes here. She bases all of her no-bake desserts around uncooked/unprocessed nuts, dried fruit, fresh fruit, and some spices and condiments. They all look so good, and the ones I have tasted are fabulous. Yea, even fab.u.lous. And you feel so grateful while you eat them. What a wonderful abundance the earth brings forth and how good it feels to eat plants!!

Here is another pistachio creation, adapted from her recipe (she used lemon)

You need:

  • 1 cup raw almonds
  • 1/4 cup of raw pistachios
  • pinch salt
  • 8 pitted medjool dates or 15 pitted Halawi dates (not dried)
  • 2 teaspoons orange zest
  • 1/4 cup dried cranberries

Process 1/2 c of the almonds in your food procesor (S blade) until you have a fine crumb. As I was rich in pistachios I also threw in some extra pistachios to please the eye and gladden the heart, quite frankly.

Put the remaining 1/2 cup of almonds in, with the pistachios and salt and process till coursely chopped. Leave some texture. Add the dates and  zest, and process till the mixture begins to stick. Add the cranberries and pulse briefly till just mixed.

Using the 1/2T, scoop out the dough and roll into balls, roll in your almond crumb and chill for one hour before serving. Oh my goodness. Look how beautiful! They made me feel all festive just looking at them. So delicious. Can be kept in the fridge for 1 month, or 3 months in the freezer.

And a close-up……

Have a great day. Love yourselves, body and soul. 🙂

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