When Whole Foods sent me an email about their latest Passover offerings, my excitement was twofold. A new Whole Foods just opened in my neighborhood! KforP cashew butter was on the list!
Many can’t eat peanut butter on Pesach (kitniyot—also if you’re Sephardic, we just learned that KForP peanut butter exists!) but cashew butter and jelly matzah sandwiches sound even better. Pick up a jar of Gefen cashew butter from your nearest whole foods for some Chol Hamoed lunches, but be sure to save some for these delicious, healthy (protein! sweetened with just a touch of maple syrup!) and easy twist on a classic holiday cookie.
Last year I didn’t have to lift a finger over the holiday; I went on an all-inclusive trip. So, I missed out on all of the blogging and recipe experimenting, and I didn’t get to make my mom her favorite cake! Not that I’m complaining, it’s a different kind of holiday. This year, it’s back to the kitchen for me!
Ingredients:
1 cup coconut flakes (unsweetened*)
2 egg whites
1/4 cup cashew butter
2 tablespoons maple syrup
pinch of salt
1/2 cup chocolate chips and/or chopped cashews (optional)
1/2 cup chocolate chips and/or chopped cashews (optional)
Directions:
preheat oven to 350
mix together coconut, egg, cashew butter, maple syrup, and salt. add the chips and cashews if using.
use a tablespoon to scoop onto parchment paper or a greased cookie sheet.
bake for 10 minutes, until the edges begin to brown.
*if you can’t find unsweetened coconut, use the sweetened kind and omit the maple syrup. they’ll be sweeter but still delicious (though admittedly not as healthy).
