160g cashew nuts
70g RAW Organic Cashew Butter
135g RAW Organic Acacia Flower Honey
20g RAW Organic Virgin Coconut Oil
Pinch of salt
2 tsp. vanilla essence
130g coconut flour
Blend the cashew nuts in a food processor until they form a fine crumb.
Add the cashew butter, honey, coconut oil, salt and vanilla and blend again until everything is combined.
Add the coconut flour and blend again until it is all incorporated and you have a soft dough that is not too sticky.
Press the mixture into an 8x8 silicon mould or a tin lined with cling film. Refrigerate until completely firm.
Remove from the mould/tin and slice into 14 fingers. Use a fork to press indents into each finger to resemble shortbread.
Store in the fridge until ready to eat.