Ingredients

The following ingredients have 4 Servings
  • 1 cup creamy almond butter
  • 1 cup Medjool dates, pitted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 8 ounces melted dark chocolate
  • flaky sea salt

Instruction

  • 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a food processor, combine the almond butter, dates, vanilla, and baking soda. Pulse until combined and until no large chunks of dates remain. If the dough is dry, add 2-3 tablespoons of water to moisten. 3. Roll the dough into 16-17 balls and place on the prepared baking sheet, gently flatten with your hand. Using a fork, press down on each dough ball to create a crosshatch pattern. Bake for 9-10 minutes. 4. Remove the cookies from the oven and let cool. To make dipping easier, freeze the cookies for 10-15 minutes. Then drizzle or dip the cookies in chocolate and sprinkle with sea salt. Eat, or let the chocolate harden. Store in a cool place or the fridge.