2 cups raw cashew nuts
12 fresh dates, pitted
2 tablespoons cold-pressed coconut oil
0.5-1 grams of saffron
1 teaspoon lemon zest (preferably organic)
a pinch of flake salt
few drops of vanilla extract
Start by mixing the cashews into a fine flour using a blender or food processor. Add the rest of the ingredients and taste to see if there is a good balance between the saffron and the lemon, adjust to your liking. Form the batter into an long even loaf. Place the dough in the freezer and let it chill for a few hours before cutting it into pieces. Done!
Find it online: https://foodpharmacyco.com/2020/12/saffron-and-lemon-fudge/