Raw Triple Chocolate Cookies

By Coconut & Berries
Yield 8 servings

 Ingredients:

 For the dark chocolate chips:

• 3 tablespoons melted cacao butter
• 1/3 cup raw cacao powder
• 1 tablespoon coconut OR agave nectar

 For the white chocolate chips:

• 2 tablespoons melted cacao butter
• 1 1/2 tablespoons raw cashew butter
• 3/4 tablespoon coconut OR agave nectar
• 1/4 teaspoon lucuma powder (optional)
• Pinch of vanilla powder

 For the raw chocolate cookies:

• 1/2 cup almonds
• 3/4 cup cashews
• Generous pinch of salt
• 1/2 cup (packed) pitted soft dates (e.g. Medjool)
• 1/2 tablespoon coconut oil
• 1 tablespoon coconut OR agave nectar
• 3/4 teaspoon vanilla extract
• 1/4 cup raw cacao powder
• 1/4 cup homemade chocolate chips (2 tablespoons white, 2 tablespoons dark)

Method: 

1. To make the chocolate chips: In two separate bowls set over boiling water, whisk together the listed ingredients until smooth.
2. Spoon each mixture into a small plastic sandwich bag (placed in a glass to hold it upright).
3. Place the white chocolate in the fridge to firm up a little while you work with the dark.
4. Cut a tiny end off the sandwich bag and, as if using a piping bag to frost a cake, squeeze little dots of chocolate onto a parchment-lined baking sheet. Continue until all the chocolate is used up.
5. Place the tray in the freezer for at least an hour to firm up.
6. Repeat the same process with the white chocolate mixture. If the mixture is too thick to pipe, allow to warm at room temperature for a short while and knead the bag gently. When firm, remove the chocolate chips from the trays and store in a sealed container in the fridge or freezer.
7. To make the cookies: Grind the nuts into a coarse flour in a food processor. Add the dates, coconut oil, coconut or agave nectar and vanilla and process again until the mixture comes together.
8. Add the cacao powder and process again to incorporate.
9. Fold in the chocolate chips, roll into balls and flatten into cookie shapes.
10. Refrigerate until firm.