Raw salted dark chocolate thumbprint cookies with butterscotch icing

Post by Megan Stulberg 

I’m not sure why I’ve been craving salt so much lately. I mean, I’ve looked into it. I’m either dehydrated, have low-functioning adrenal glands or am just extremely hormonal most of the time. It’s probably the latter and I’m going with it.

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INGREDIENTS:

For the cookies…

  • 1 cup raw walnuts
  • 1 cup raw pecans
  • 1/4 cup cacao powder
  • 1/4 unsweetened shredded coconut
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1 tsp organic vanilla extract
  • 1 tsp pink crystal salt

For the icing…

  • 1 cup dates
  • 1/4 cup organic coconut oil
  • 2 tbsp water
  • 1 tbsp maple syrup
  • Pinch of pink crystal salt

DIRECTIONS:

  1. Drain walnuts and pecans.
  2. In high-speed blender or food processor, combine walnuts, pecans, cacao, coconut, maple syrup, oil, vanilla and salt until thick mixture begins to form.
  3. Line baking sheet with plastic wrap. Roll “dough” into small balls and place on baking sheet. Flatten tops slightly with fork.
  4. Set baking sheet aside in freezer for now.
  5. Blend dates, coconut oil, water and salt together until creamy in consistency. Be careful not to over blend! Place in bowl and leave in fridge for 1 hour.
  6. Once icing has set, place a dollop on the centre of each cookie. Top each with an extra sprinkle of salt, if desired.
  7. Leave in freezer overnight. Remove from freezer half hour before eating.

Serve chilled. Makes 10 cookies.

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