Happy Sunday! Or as I like to call it, Game of Thrones Day! I’m also pretty psyched about the Mad Men premiere, but let’s just breeze past that so it doesn’t seem like I watch too much tv.
Last week I posted the theme menu I came up with for the Game of Thrones premiere. Today I want to share the recipe for Jon Snow Balls. It’s actually one of my favorite cookie recipes in general, but worked really well for this title. They are fruity/nutty/sweet and pure amazing. Side note, they are also vegan and gluten-free. But these cookies are great for cookies, not great for vegan and gluten-free cookies. So everyone is doing themselves a disservice if they don’t try them!
Damn. Wish I had some left. Yum.
Jon Snow Balls
(recipe from alison eats)
3 1/2 cups finely ground raw cashews (use about 4 cups whole cashews)
3 cups shredded coconut, plus some to coat the outside
1/4 tsp salt
3/4 cup agave nectar
2 tbsp lemon zest
1/2 cup fresh lemon juice
4 tsp vanilla
1/2 cup plus 2 tbsp coconut oil, melted
In your mixer bowl, dump ground cashews, coconut and salt. In a small, separate bowl, combine agave, lemon juice and zest and vanilla. Turn the mixer on slow and add the wet ingredients to the dry.
Once ingredients are mixed, slowly add in the coconut oil.
Heat oven to 170 degrees.
Line a cookie sheet with parchment paper.
Roll dough into little balls and then coat them in coconut. Place them on parchment paper.
Place cookies in oven and leave the door open a crack and let the cookies warm for an hour.
After the hour, remove the cookies. Turn your oven up to 350 degrees. After preheated, bake the cookies for 8-10 minutes. (Bake in batches, you won’t want to put them on the bottom rack.)
Eat while curled up with a wildling.