Cookie
2 cups unsweetened shredded coconut
12 soft Medjool dates
1 tsp vanilla
Caramel
Melt chocolate chips and coconut oil together and stir.
12 soft Medjool dates
1 tsp vanilla
Caramel
1/4 cup almond butter
1/4 cup maple syrup or honey
1/4 cup maple syrup or honey
1 tsp vanilla
Toppings
1/2 cup dark chocolate chips
1/2 cup dark chocolate chips
1 tsp coconut oil
1/4 cup toasted coconut
Blend the 2 cups of the coconut, dates, and vanilla in food processor until you can mold it with your hands. Roll into 12 balls. Flatten them. Make a hole in the center with a small dowel or something similar (a lid to a small bottle even works) Put the cookies in the fridge to chill and firm up.
Make caramel: Over medium low heat, stir together almond butter, syrup or honey, and vanilla until smooth. Allow to cool slightly. Dip the cookies in to coat one side. Allow to cool.
1/4 cup toasted coconut
Blend the 2 cups of the coconut, dates, and vanilla in food processor until you can mold it with your hands. Roll into 12 balls. Flatten them. Make a hole in the center with a small dowel or something similar (a lid to a small bottle even works) Put the cookies in the fridge to chill and firm up.
Make caramel: Over medium low heat, stir together almond butter, syrup or honey, and vanilla until smooth. Allow to cool slightly. Dip the cookies in to coat one side. Allow to cool.
Melt chocolate chips and coconut oil together and stir.
Drizzle over cookies. Lightly sprinkle with toasted coconut.
To make toasted coconut, I just spread it out on a pan and put it in the toaster oven on "toast" for a few minutes, watching it closely.
Thinner Mints
12 soft Medjool dates
3 TBSP cocoa powder
1 cup almonds or walnuts
1 tsp peppermint extract, more or less to taste
Coating, if desired
1/3 cup dark chocolate chips
1 tsp peppermint extract, more or less to taste
1 tsp coconut oil, if needed
Blend dates, cocoa powder, and nuts in food processor until it is a very thick dough. The nuts should be barely noticeable. Add peppermint extract to taste, and process again. Roll into balls. Flatten between parchment paper. If coating with chocolate, melt chocolate chips. Add peppermint extract to chocolate and stir thoroughly. If the chocolate is not thin enough, stir in a little bit of coconut oil. Using a spatula, "paint" both sides of the cookie with a thin coating of chocolate. Allow to cool. These can be kept in the freezer or refrigerator.
Now that I have made these, I find out that I am the only one at home who likes chocolate and mint together. How convenient is that?! What kind of cookies do you like? Whatever it is, Keep it Clean!
To make toasted coconut, I just spread it out on a pan and put it in the toaster oven on "toast" for a few minutes, watching it closely.
Thinner Mints12 soft Medjool dates
3 TBSP cocoa powder
1 cup almonds or walnuts
1 tsp peppermint extract, more or less to taste
Coating, if desired
1/3 cup dark chocolate chips
1 tsp peppermint extract, more or less to taste
1 tsp coconut oil, if needed
Blend dates, cocoa powder, and nuts in food processor until it is a very thick dough. The nuts should be barely noticeable. Add peppermint extract to taste, and process again. Roll into balls. Flatten between parchment paper. If coating with chocolate, melt chocolate chips. Add peppermint extract to chocolate and stir thoroughly. If the chocolate is not thin enough, stir in a little bit of coconut oil. Using a spatula, "paint" both sides of the cookie with a thin coating of chocolate. Allow to cool. These can be kept in the freezer or refrigerator.
Now that I have made these, I find out that I am the only one at home who likes chocolate and mint together. How convenient is that?! What kind of cookies do you like? Whatever it is, Keep it Clean!
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