Superfood Chocolate-Chip Cookies

Cookies:

1. In a high power blender add the cashew nuts and blend them for about 5 to 10 seconds until they are crumbly. Careful not to turn them into nut butter.
2. Put the cashew crumbs into a processor along with the Vanilla Supershake and honey. Process all the ingredients slowly. Add the water and lastly the cacao nibs until you have a dough-like mixture.
3. Roll your mixture flat and then press into cookie shapes. TIP: If your mixture is too sticky, wet your hands while working with it.
4. Dehydrate at 47 degrees Celsius for 8 hours.

Chocolate Icing: As an optional extra, make up a batch of icing and dollop some on the top of each cookie. You could get really fancy and put your icing in a piping bag and deliver your dollop with extra aplomb.

1. Strain the water from the cashews. Put all your ingredients into a high speed blender and blend slowly. Use a tamper to grind the ingredients against the blade so it mixes into a smooth icing.