Anzac day is just around the corner and I couldn’t let the occasion go by without making Anzac biscuits of some kind . . .

But it seems I have gone and lost my passion (or should I say patience?!) for baking.

I mean there’s all that sifting and mixing and oven pre-heating . . .

And then you have to wait for your baked goods to cool enough so you can actually taste and enjoy them.

I don’t know about you but I do not do well with the whole waiting for things to cool before sampling part . . . I always, ALWAYS, dive in to soon and end up with a burnt mouth which means my precious taste buds are pretty much destroyed in the process.

So not only do I not get to enjoy these treats I’ve just put so much time and effort into making but, anything else I attempt to eat is for the next few days is pretty much a waste because I won’t really get to enjoy it, as I can’t really taste anything anymore, because I just burned my taste buds off?!

Total first world problem I know but talk about annoying!

So, what’s a girl to do when she wants a cookie (or biscuit) but she;

A – Can’t really be bother with the whole baking thing necessary to produce desired treat and;

B – Doesn’t want to risk burning off her taste buds in the process . . .

She comes up with an insanely delicious, quick and easy no-bake recipe that’s what!

These no-bake Anzac biscuits still hold all those traditional flavors we know and love but come together in a fraction of the time.

Not even kidding, you will be kicking back enjoying biscuits and tea before your oven would have finished preheating!

Talk about winning!

I really think you guys are going to love these no-bake Anzac biscuits and let me tell you why;

They super quick and easy to prepare coming together in a matter of minutes.

They are all natural, made with just a handful of ingredients that I bet you have on hand already which means they also happen to be vegan, gluten free and paleo friendly.

But, most importantly, they are seriously delicious!

Buttery cashews are combined with some sweet and chewy magical medjool dates, a splash of maple syrup, a drizzle of vanilla,  some crisp and crunchy shards of finely shredded coconut and a cheeky pinch of salt.

So simple but so good and they could not be easier to make!

You simply throw your ingredients into your trusty ol’ food processor and let it do the work for you!

Once we have our buttery, sweet, coconut infused cookie dough all that’s left to do is roll and shape them into whatever size you like and that’s it. Time to enjoy.

And enjoy you will!

These no-bake Anzac biscuits are perfectly sweet and deliciously chewy with crisp and crunchy shards of coconut scattered throughout.

I love the way you get a nice contrast in texture with our soft buttery cashews, crunchy almonds and crispy coconut shards combined with the super soft and deliciously chewy medjool dates!

They are just so good!

Golden, delicious and simply divine!

All natural, quick and easy, perfectly sweet, deliciously chewy, crisp and crunchy Anzac biscuits;

The perfect little treat for any time of day, no baking required.

Make them. Eat them. Love, love, love them.

 

No-Bake Anzac Biscuits {Vegan, Gluten Free & Paleo Friendly}
Makes approx 12 All natural, soft and chewy Anzac biscuits – no baking required!

Ingredients –

1/2 cup cashews (I used raw, unsalted)

1/2 cup almonds (I used raw, unsalted)

6 large medjool dates, pits removed

1 teaspoon of maple syrup

1/2 teaspoon of vanilla extract

3 Tablespoons of shredded coconut

a generous pinch of salt flakes

Method –

* Before you get started – If your dates are a little dry, I suggest you pop them into a small bowl or jug and pour over enough boiling water so they are completely submerged. Set aside for 5 minutes while you get your food processor out and gather up the rest of your ingredients and then when your ready simply pour out the water and proceed with the recipe as normal.

1 – Place cashews and almonds into your food processor/blender and pulse until the nuts break down to resemble a fine crumb, you want there to still be a few bigger chunks to give the biscuits some nice texture.

2 – Add dates, maple syrup, vanilla and salt then process until the mixture starts to come together into a sticky “dough”.

3 – Add coconut and pulse just to combine.

4 – Transfer the dough to a chopping board and press and roll into a nice and even log shape.

5 – Slice the dough onto 12 rounds and then roll and press each round into whatever size and thickness you would like your biscuits to be and set aside. Repeat until all “dough” has been used.

6 – Due to the soft nature of these biscuits it’s best to keep them in the fridge until your ready to serve as they can get soft and tacky in warm and humid conditions

* These biscuits will keep well stored in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.

Enjoy xo

_________________________________________

Question of the day –

When it comes to cookies do you prefer soft and chewy or crisp and crunchy? I’m a soft and chewy girl, allllll day long!

Let me know in the comments below and please, for the love of all that is good in this world when you do make your Anzac biscuits (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

__________________________________________