Equipment
- 1 food processor
Ingredients
- 1 cup medjool dates (~8-9 large)
- ½ cup rolled oats
- ½ cup small coconut flakes (unsweetened)
- ½ cup cashews (unsalted)
- ½ cup pecans (unsalted)
- 2 tbsp molasses
- 2 tbsp water
- 1 tbsp melted coconut oil
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp allspice
- ¼ tsp vanilla
- ¼ tsp sea salt
- ⅛ tsp nutmeg
Chocolate Drizzle:
- ¼ cup cacao or cocoa powder
- 2 tbsp melted coconut oil
Instructions
- Soak pitted dates in warm water for 5 minutes, to soften. Drain.
- Add all ingredients to food processor (except water).
- Mix until fully incorporated. Add water in while it’s still running to form a sticky dough. You may need to scrape down sides to help it along. Use more water if needed.
- Form into a “log” shape and freeze for 30 minutes. Slice cookies.
- Drizzle with chocolate + sea salt. Put back into the fridge or freezer for a few minutes to harden.
Notes
Storage:
Store in fridge for up to 10 days or freezer for one month.
Store in fridge for up to 10 days or freezer for one month.