FOR THE COOKIE:
1 cup shredded coconut
3 Tbsp. coconut milk (this can be canned or in the box)
1 Tbsp. + 1 tsp. date sugar
1 Tbsp. cashew butter
½ tsp. vanilla extract
FOR THE COATING:
1 ½ cups chocolate chips
Himalayan pink salt (in grinder)
Add shredded coconut to a blender, and process until it becomes a fine powder, about 30-60 seconds.
Add the remaining cookie ingredients, and blend until a dough forms. If it is too dry, add more coconut milk, 1 teaspoon at a time, until a dough forms.
Line a baking sheet with parchment paper. Using a spoon, scoop out about 10 evenly sized balls, and then press them into a round, flat cookie shape. Freeze for at least 15 minutes, to firm up.
Once cookies are firm, using a double boiler, melt the chocolate chips. Use two forks to dip a cookie into the chocolate, carefully scrape off any excess, and then return to the sheet. Repeat with remaining cookies. You should have a little chocolate left. You can put it in a pastry bag and drizzle the chocolate over the cookies as shown in the photo, if desired.
Grind a little bit of pink salt over the cookies.
Refrigerate or freeze to firm up.
You can easily double or triple this recipe for a crowd.
Recipe by David Avocado Wolfe at https://www.davidwolfe.com/dark-chocolate-snowball-cookies/