Lemon Ginger Cashews
- 2 cups roasted, unsalted cashews
- 1 Tbsp coconut oil melted
- 1 Tbsp honey
- 1/4 tsp vanilla
- Zest of 1 lemon
- 1 tsp dried ground ginger
- 1/4 tsp salt omit if using salted cashews
- 2 tsp sesame seeds
Pre-heat oven to 300 degrees.
In a medium bowl, melt coconut oil and honey together in the microwave. Mix in all remaining ingredients except cashews.
Add cashews and toss until each nut is coated.
Spread out evenly on a parchment lined cookie sheet.
Bake cashews for 20-25 minutes, stirring after 10 minutes. Be careful not to overcook the cashews, they should be lightly golden brown and not sticky.
Let cool and store in a travel container or baggie.
For extra lemon flavor, add 3-4 drops lemon essential oil to the coconut oil.