Ingredients

Cookie

• 2 cups Almond Flour
• 2 tablespoons Arrowroot
• 4 tablespoons Maple Syrup
• 2 teaspoons Vanilla Extract
• 3 tablespoons Coconut Oil, solid

Topping

• 3 Medjool Dates, pitted
• 1/2 teaspoons Vanilla Extract
• 2 1/2 tablespoons Almond Milk
• 1 teaspoon Arrowroot
• 3/4 cup Coconut Flakes
• 1 Hu Dark Chocolate Bar
• 1 tablespoon Coconut Oil

Directions

1. Mix almond flour and arrowroot in a bowl; add in maple syrup and vanilla; mix until well combined; mix in the solid coconut oil
2. Form the dough into a ball; chill for 20 minutes
3. Preheat oven to 325F; line a baking sheet with parchment paper
4. Roll out the dough to 1/4 inch between parchment paper; use a cookie cutter to cut the dough into circles; cut a small hole in the middle
5. Bake for 15 minutes
6. Transfer to a cooling rack and let cool completely while on the baking sheet
7. Blend together the pitted dates, vanilla, and almond milk; mix in the arrowroot; microwave for 30 seconds; mix again then set aside
8. Place the coconut flakes on a lined baking sheet
9. Toast for 5 minutes at 325F; mix then toast for 2 more minutes; set aside
10. Dip the cookies in the date caramel topping, smooth with a spoon, then dip in toasted coconut flakes; place on baking sheet; repeat for all
11. Chill cookies for 10 minutes
12. Melt the hu chocolate bar and coconut oil together in the microwave in 30 second intervals until smooth and melted
13. Dip the bottom of cookies in the melted chocolate; place on baking sheet; repeat for all
14. Chill cookies for 20 minutes
15. Flip the cookies right side up and drizzle with the remaining chocolate; chill cookies for 30 more minutes