If you’re concerned about this recipe being too easy to be good, don’t be. This is one of the few cases on earth where it really is as good as it sounds. This recipe is easy, delicious, and fast – a holy trifecta in the cooking world. Be sure to jump on this recipe soon so you can get a chance to see what I mean. You’ll soon be singing the praises of this cookie just as much as I am! Big thanks again to Educating Earthling’s master chef behind the curtain for this amazing recipe.

 

Ingredients:

14-15 Medjool Dates, pitted

1 1/2 Cups Unsweetened Toasted Coconut

1 Cup Dairy-Free Chocolate Chips, melted

 

Instructions:

 

Combine the pitted dates and coconut in a blender or food processor and pulse until sticky and combined. You may have to scrape the sides down a few times.

Form into small saucers with your hands and poke a hole in the middles – a straw works best.

Place on parchment paper and freeze for at least 30 minutes.

Melt the chocolate chips in a microwave safe bowl, stirring frequently.

Remove the cookies from the freezer and dip one side of the cookie in the melted chocolate. Place pack on the parchment paper.

Drizzle the remaining chocolate over the cookies (you might not use the all the chocolate).

Place the cookies in the fridge for 10-15 minutes & they are ready to eat.

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Quick tip: Be sure to keep the cookies in the fridge until ready to eat.

Recipe and image courtesy of Educating Earthlings