Pistachio rose honey bites recipe

Ingredients

• 3 tablespoons coconut butter
• ¼ cup pistachio butter or 1 cup pistachios
• 2 tablespoons raw honey, crystallized
• 2 cardamom pods, seeds only, ground, or ⅛ teaspoon cardamom powder
• 1 vanilla bean, deseeded, or 1 teaspoon vanilla bean powder
• Few pinches of Himalayan salt

• 2 cups coconut flakes, macaroon-cut or fine-cut
• 3 tablespoons dried wild rose petals or 1 teaspoon rose powder
• 2 tablespoons coconut butter
• 3 tablespoons raw honey (crystallized), light colored
• Few pinches of Himalayan salt
• ⅛ teaspoon hibiscus powder or ½ teaspoon beet juice

1. Soften coconut butter by placing coconut butter jar into hot water for about 10 minutes, after which the coconut butter will be easy to scoop out.
2. Place all ingredients in a food processor, and blend until combined fully.
3. Roll into balls, shape into squares, or roll like a dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough.
4. Chill for at least 1 hour, until set. Cut shapes with a cookie cutter if rolled. Store chilled.
5. To make the Rose Coconut Cookies, process the coconut flakes and the dried wild rose petals (if using) in a food processor to break down the petals.
6. Process all ingredients in a food processor until a dough forms.
7. Roll into balls, shape into squares, or roll like a dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough.
8. Chill for at least 1 hour, until set. Cut shapes with a cookie cutter if rolled.
9. Sandwich the Rose Coconut Cookies with the Pistachio Cookies (both types of cookies must be cold) by using a small dab of honey in between, then pressing together firmly. Or serve each type of cookie separately. Store chilled.