Ingredients:
- 1 1/2 cups roasted cashews (unsalted)
- 3/4 cup rolled oats
- 3 Tbsp. pure maple syrup
- 1 Tbsp. pure vanilla extract
- 4 oz. vanilla Greek yogurt
- 1/2 cup blueberries
- 1/2 cup strawberries, sliced
Directions:
- Place cashews and oats in food processor and blend on high for about one minute, or until finely ground (like flour). Transfer to a medium mixing bowl. Add vanilla and maple syrup, and mix until combined. Roll mixture into 12 equal balls and flatten into a cookie shape. Place about a teaspoon of yogurt on each cookie and spread. Arrange strawberries and blueberries on top of yogurt and store in an airtight container in the refrigerator up to 5 days.
