In a food processor, grind the cashews and mulberries into a coarse flour. Add the coconut sugar and salt and mix once more to combine. With the machine running, add the lemon zest and coconut oil and process until a sticky dough has formed. Add the goji berries and pulse just a few times – enough to chop up the goji berries, but still allow a few large pieces to remain.

Place a large sheet of plastic wrap on a flat surface, and transfer the cookie dough on top. Shape the dough into a compact oval. Wrap the plastic wrap tightly around the dough, then gently roll the dough into about a 10-inch long cylinder. Place in the freezer for 10 minutes to chill slightly.

Remove the plastic wrap from the dough? and carefully cut into ¼–inch rounds – if a cookie breaks apart, simply press it back together. Place cookies on a plate in a flat layer, cover, and return to the freezer for a minimum of 30 minutes. Best when served chilled; store extra cookies in freezer.

Makes: 1 1/2 dozen

Submitted by: Julie Morris