Chocolate "Moon Macaroons"

Yield: 10-12

Ingredients:

• 1 cup cashews, raw unsalted (must be soaked in advance) 

• ~ 3/4 cup date 

• 1/4 cup rolled oats

• 1 tsp vanilla extract 

• 2 Tbsp unsweetened shredded coconut 

• ¼ tsp salt

• 1 cup Chocolate chips

• 1 Tbsp coconut oil 

• Optional toppings: flakey salt, rose petals, additional shredded coconut 

Unique Kitchen Supplies Needed:

Food processor 

Parchment paper

Instructions:

1. At least an hour before making this dessert, soak the cashews in hot water in a bowl on the counter. 

2. Once ready, combine soaked/strained cashews with the dates, rolled oats, vanilla extract, unsweetened shredded coconut, and salt in a food processor. 

3. Process until the batter is tacky and can be shaped into a ball. You may need to use a rubber scraper to periodically scrape the sides of the food processor while processing. 

4. Shape batter into small balls with around 1” diameter. 

5. Place on a cookie sheet or plate (make sure they are not touching), and refrigerate for at least an hour. 

6. Melt chocolate chips in a double boiler with 1 Tbsp of coconut oil. 

7. Once melted, drop each ball into the chocolate, coating entirely. Use a fork or spoon to scoop the macaroon out of the chocolate and it on a parchment lined cookie sheet to set. 

8. Before the chocolate dries you can sprinkle on toppings such as flakey salt, rose petals, or additional shredded coconut. 

9. Place the macaroons in the refrigerator for another hour. 

10. Remove the macaroons from the cookie sheet and store in a sealed container in the refrigerator.