Directions
Preheat the oven to 350 °F.
Soak the dates in hot water.
Spread the coconut out evenly on a baking sheet and bake for 5 minutes, or until the coconut is a light golden color. Be careful not to let it burn.
In a food processor, prcoess together the dates, toasted coconut, cashew butter & vanilla on high until smooth, stopping occasionally to scrape the sides.
Use a tablespoon cookie scoop to form balls and flatten them on a cookie sheet lined with parchment paper. If desired, use a smoothie straw to create a hole in the middle, reshaping if necessary. Place in the freezer for about 5 minutes, or until you're ready to dip the cookies.
Microwave the chocolate, stopping every 30 seconds to stir, until melted. *See recipe notes for more information.
Dip the bottom of the cookies in the chocolate, lightly scraping off the excess.
Spoon the remaining chocolate into a plastic bag, snip off a small corner, and pour the chocolate over the cookies.
Recipe Note:
For more information on how to temper chocolate, see our blog post here.
Storage: Cookies are best stored in the refrigerator.
Want to see more of Stephanie's healthy recipes? Check her out on Instagram @healthyholme, or visit her blog for gluten-free tips, tricks, cookbooks and more!
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