So with that in mind we’ve made a raw shortbread using the cashew butter’s beautiful silky texture. The mix of cashew butter, tahini and dessicated coconut give the biscuits a beautiful crumbly yet fudgey texture. We’ve added lemon zest to our mixture, but you can really add anything from woody herbs to dried lavender, just start with small amounts and taste to make sure their flavour is not overpowering.
These are essentially a blonde version of bliss balls and take no time at all to prepare. The hardest thing will be waiting for them to set in the fridge. To create the patterns on the tops of our biscuits we used a glass pourer that we found in an op shop, so keep an eye out for any glasses or patterned metal that you can use in making biscuits and raw desserts. 
Citrus Shortbread
(makes 10 biscuits)
Cashew Butter:
(makes 1 cup of cashew butter)
2 cups cashews
a pinch of salt
Shortbread:
¾ cup almond meal
¼ cup dessicated coconut
3 tbsp cashew butter
2 tbsp tahini
1 ½ tbsp coconut oil, melted
2 tbsp maple syrup
1 tsp vanilla essence
Zest of 1 lemon
To make the cashew butter, roast cashews on a low heat in the oven for 10 minutes. Remove and place in a processor. Process cashews for 10 – 15 minutes (depending on the strength of the processor), scraping down the sides as you go.
In a small bowl combine all of the shortbread ingredients. Once mixed thoroughly, take 1 tablespoon scoops and roll into balls. Use the patterned bottom of a glass to press down each of the biscuits. Put in the freezer for 20 minutes to set, then you can keep the biscuits in the fridge.
