1. Pre-heat oven to 350 Degrees F. Line cookie sheet with non-stick foil.

2. In a bowl, whisk all ingredients (except the chips) together. When combined, gently fold in chips to incorporate.

3. Using a regular spoon, spoon about 2 TBSP worth of batter onto the cookie sheet, about 1.5 inches about. The batter is loose, but it actually doesn’t spread a lot.

4. Bake for 8-10 minutes (until just slightly firm). Remove from oven and let cool for another 10 minutes on the cookie sheet. This is important to make sure they “set up” right.

5. Remove cookies from sheet and allow to finish cooling on a cookie rack. Store in an airtight container.

This is one of my most requested desserts that I make.  No baking required and can be stored in the refrigerator or freezer.

• 1/2 cup raw coconut butter / manna
• 1 cup dried unsweetened shredded coconut
• 2 tsps vanilla extract
• pinch sea salt (add at the end)
• 1 3/4 cup dates, pitted (easier if they have been soaked for a 1/2 day)
• (Optional)  2 1/2 Tbsp almond butter
• 6 Tbps (1/3  – 1/2 cup) raw cacao nibs (you can also sub in raisins)

Directions

In a food processor, combine butter & shredded coconut with vanilla extract and process until smooth.  Add in dates and process again until sticky & smooth.  (Optional) Add in the almond butter & process.  Add in cacao nibs / raisins and pulse until evenly distributed in batch.  Roll into balls, add salt on top of each & add to refrigerator for a few hours.

**BONUS**

Vanilla Honey Macaroons

• 1/2 cup cashews or almonds
• 2 1/4 cup shredded coconut
• 1/2 c raw honey
• 2 teaspoons of vanilla extract
• Himalayan sea salt

Process almonds / cashews until sand-like texture.  Add with coconut, raw honey & vanilla extract into a bowl and mix together.  Mixture will be sticky so wet hands as needed and roll into balls with lots of pressure (mix can fall apart easily).  Place on dehydrator and dust with salt.  Dehydrate 118 or less overnight.
NOTE:  You can refrigerate instead of dehydrate overnight but mixture won’t hold up as well.