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.
Use a spoon to scoop out about 10 evenly sized balls, and then press them into a round, flat cookie shape. Place them on a parchment lined baking sheet, and 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 each 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 like 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/