5-6 Large Dates
1 Apple
1 Tablespoon Maple Syrup
1 Tablespoon Coconut Oil
150g Oats
2 Teaspoons Cinnamon
1/2 Teaspoon Mixed Spice
200g Cashews
1 Pecan per cookie

METHOD:Peel, Core and Chop the apple into 2cm chunks. Place the chopped apple in a pan with the maple syrup, coconut oil and the dates, and cook over a low gentle heat until the dates begin to turn into a thick caramel liquid and the apple starts to soften, add in half a teaspoon of cinnamon. Remove from the heat and let this gooey caramel mixture cool down.

In a food processor blitz the cashews into a small crumb, then add the oats cinnamon and mixed spice and pulse to mix but retain the oats as whole as much as possible. Then add the date and apple caramel to the food processor and blend on a low speed until the mixtures comes together.

Then, the fun part, with clean and very slightly damp hands (not wet) roll into golf ball sized spheres and press down gently into your round cookie shape, top with a pecan and pop into the fridge to firm up. Voila darlings, the most autumnal, simple and delicious raw cookie recipe ever! These are perfectly paired with a cup of tea for a mid morning energy boost.