Lemon poppyseed coconut cream cookies recipe

Ingredients

• ½ cup cashews
• 2½ cups coconut flakes, macaroon-cut or fine-cut
• 1 teaspoon lucuma powder
• ½ cup dates, pitted
• 1 teaspoon vanilla bean powder
• 1 tablespoon poppy seeds
• 3–4 tablespoons raw honey (liquid or crystallized) or coconut nectar
• Pinch of nutmeg
• ¼ teaspoon lemon zest
• ¼ teaspoon Himalayan salt

• ½ cup coconut oil
• 2 tablespoons olive oil
• 4 tablespoons lemon juice
• ¼ cup sun-dried cane juice crystals or coconut sugar
• 1 tablespoon raw honey (liquid or crystallized) or coconut nectar
• ¼ cup cashews
• ¼ cup pure water
• ⅛ teaspoon turmeric powder
• pinch of Himalayan salt
• 2 tablespoons poppy seeds

1. Blend cashews in a high-power blender to make a flour.
2. In a food processor, mix the coconut flakes and cashews until combined.
3. Add all remaining ingredients to the food processor, and mix until a loose dough forms.
4. Line an 8 × 8-inch brownie pan with parchment paper, and press the dough into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough. Remove the parchment paper, and set the pan aside while making Lemon Cream.
For the Lemon Cream
5. Melt the coconut oil in a glass jar placed in hot water, or over a double boiler.
6. Place all ingredients for the Lemon Cream (except poppy seeds) in a high-power blender, coconut oil last, and blend until smooth and creamy. Stir in poppy seeds by hand.
7. Pour Lemon Cream over the dough, and chill for about 2 hours, until set.
8. Remove from the pan, place on a cutting board, and cut into squares. Store chilled.