CHOCOLATE COVERED HEART COOKIES

A moist and chewy raw cookie dipped in a creamy chocolate frosting.

Makes 6-8 Sweetness 2/3 Difficulty 2/3 1 cup dried pitted dates 3/4 cup raw walnuts 1/8 cup organic cacao powder FROSTING 1/2 cup extra virgin coconut oil, melted 1/4 cup pure maple syrup 2 tablespoon organic cacao powder Add walnuts to a food processor and blend until a coarse powder. Add 1/8 cup cacao and pulse a few times. Do not over mix or it will become too oily. Add dates to food processor and mix until thick and sticky. Remove from the food processor and flatten mixture on a small baking sheet so that it's about 1/2"-3/4" thick. You could also put it in a small container or casserole dish and smooth out with a spatula. Place in the freezer for several minutes to make it easier to work with. Once the dough has hardened a bit, remove from freezer. Use a cookie cutter to cut it into shapes. Take the remaining dough and flatten again so that it's 1/2"-3/4" thick. You can place it back in the freezer again before cutting it, if it's too sticky to work with. After the cookies are cut, place back in the freezer. Remove after 30 minutes. Make the frosting by mixing the coconut oil, maple syrup and cacao in a small bowl. Place each cookie on a fork and dip each one into the frosting. Set aside on a ceramic place or tray lined with parchment paper. Repeat for each cookie, adding additional coats of frosting, until it is all finished. Put back in the freezer to harden. Serve cold.