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Ingredients
- 2 cups raw almonds
- 1 cup fine shredded unsweetened dried coconut aka coconut powder
- 1/8 tsp cardamom
- 1/4 cup melted coconut oil
- 1/4 cup honey (or agave nectar for vegan)
- 1/2 tsp sea salt
- 4 oz 60% -72% chocolate.
Preparation
Step 1
In a food processor add almonds and process until you have as fine a meal as your machine will make. Add remaining ingredients and process for another minute or two. When you see the “dough” coming into a ball it is done. If it doesn’t come into a ball, keep adding more oil until it comes together. The oil is what holds the cookies together. Line cookie sheets with parchment paper. Take teaspoons full and roll into balls and press down into discs about 1/2 inch thick. Bake in preheated 350 degree oven for 10 minutes until they are just starting to brown. While cookies are baking, slowly melt melt chocolate in a small nonstick pot. When cookies are done let them cool for a bit then drizzle chocolate over top. Store in the fridge.