Ingredients

The following ingredients have 6 Servings
  • 8 Medjool dates (pitted, uou can also use Deglet Noor if you can't find Medjool)
  • 2 teaspoons water
  • pinch salt
  • 1 cup unsweetened coconut flakes (toasted* (see notes))
  • 3/4 cup dairy free chocolate chips

Instruction

  • If your dates are a bit dry, place them in warm water for a few minutes to soften them before proceeding.
  • Place the pitted Medjool dates in the food processor. Add the pinch of salt and a little water. Process until smooth, stopping to scrape down the sides and add a little more water if needed.
  • Add the toasted coconut and stir with a spoon.
  • Roll the mixture into balls, and flatten with your hand. Place the cookies on a cookie sheet that has been lined with waxed paper. Use a straw to poke a hole in the middle of each cookie.
  • Place the cookies in the freezer for about one hour.
  • After the cookies have chilled, melt the dairy free chocolate chips either in the microwave or on the stove.
  • Dip the chilled cookies in the melted chocolate, coating the bottom with chocolate. Place on the cookie sheet again.
  • Drizzle the tops of the cookies with the remaining chocolate. (You can use a spoon for this, or put the chocolate into a ziploc bag with the tip cut off, and then pipe the chocolate over the cookies).
  • Place the tray of finished cookies in the refrigerator so that the chocolate firms up. Store leftover cookies in the refrigerator.