Lemon Pistachio Cookies

makes 8 large cookies

1 cup dates, pitted
1/4 cup almonds
1/4 cup pistachios
2 teaspoons lemon juice

1/4 cup crushed pistachios

Combine the first four ingredients in your blender or food processor. Using coconut oil or water on your hands, remove mixture from blender and roll into balls. Roll balls in crushed pistachios coating them. Press them down into cookies or leave them as balls if you’d like. Serve, enjoy!

Store in refrigerator for up to 7 days.