+Images from The Great New Zealand Baking Book copyright © Lottie Hedley Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:DessertsPrep Time:0 - 15 minsCooking Time:4+ hrsServes:6 +By:Olivia ScottIngredients½ cup honey, chilled 2 cups cashew nuts 1 tbsp ginger powder ½ cup pumpkin seeds ½ cup sunflower seeds ¼ cup white sesame seeds ¼ cup black sesame seeds ¼ cup goji berries ½ tsp vanilla bean powder or paste ½ tsp Himalayan sea salt 3 tbsp coconut oilInstructionsBeforehand, place honey in refrigerator to harden so that it will bring the mixture together well. You can use either a dehydrator or your oven to ‘bake’ the cookies. If using the oven, pre-heat it to 100°C and line an oven tray with non-stick baking paper. Place cashew nuts, ginger, seeds, goji berries, vanilla and salt in a food processor and blend for 10 seconds to break down ingredients. Add coconut oil and honey, and blend further until ingredients are well mixed and the texture is sticky. Place 2 tablespoon-sized heaps in one hand, and roll into balls. Place onto dehydrator tray or oven tray and flatten carefully with your palm. Leave in dehydrator for 8 hours, or in oven for 30 minutes, until preferred consistency is reached.