Healthy Samoa Cookies

Only 5 ingredients! Keep them in the freezer for easy snacking.
Only 5 ingredients! Keep them in the freezer for easy snacking. 

1 cup raw cashews
8 – 10 large Medjool dates
1 cup unsweetened shredded coconut 
1/2 cup dark chocolate 
2 tsp coconut oil
1 tsp sea salt (optional)

1. Soak raw cashews in water overnight. 
2. Preheat the oven to 400 F. Spread the coconut shreds on a baking sheet. Place in the oven for 3 – 5 minutes or until the coconut is toasted to lightly brown. (Make sure you watch closely. They can burn very fast).
3. Drain, rinse soaked raw cashews, then add to a food processor. Add pitted Medjool dates, and blend well combined (no chunk of dates left).
4. Add toasted shredded coconut and blend it again.
5. Use a cookie dough scooper to scoop the dough into 1 inch balls, and place onto a parchment paper. Lightly press it down with the palm of your hand. Then (anything you can find around the kitchen) to punch a hole in the middle of the cookie. Wiggle it around to get the desired size.
6. Place the pan in the freezer for at least 15 minutes to set.
7. Dip cookies in melted dark chocolate/oil mixture. Place back on the parchment paper. Drizzle with remaining chocolate and top with more toasted coconut shreds. 

***Store in freezer. 
***For a Keto option, replace dates with a powdered sweetener. 

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