• 1 Cup almonds
  • 1 Cup walnuts
  • 1 Teaspoon vanilla extract
  • 1 Cup pitted medjool dates
  • 1 Cup California raisins


Place 1/2 cup of the almonds in a food processor fitted with the S-blade and process into a powder.  Set aside.  Place the remaining 1 cup of almonds and the walnuts in the food processor and process until coarsely chopped.  Add the dates and vanilla extract and process until the mixture sticks together.   Add the raisins and pulse just to mix.  Form the dough into 1-inch round balls and flatten each ball slightly with the palm of your hand.  Roll each cookie in the almond powder.  Chill in the refrigerator for at least 1 hour before serving.  Store in the refrigerator or freezer.  These cookies will keep for up to one month.

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Nutrition Facts Per Serving

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Did you know raisins are a source of concentrated nutrients?