Directions

1. 1

   Make the homemade chocolate chips: Set two heatproof bowls over a pot of simmering water (double boiler method). In the first bowl, whisk together 2 tablespoons melted cacao butter and 2 tablespoons raw cacao powder with a pinch of sea salt until completely smooth. In the second bowl, whisk together 2 tablespoons melted cacao butter and 1/2 tablespoon coconut oil until smooth; this creates white chocolate. Keep both bowls over gentle heat while working.

2. 2

   Transfer the dark chocolate mixture into a small plastic sandwich bag placed upright in a glass for support. Refrigerate while you work with the white chocolate, allowing it to firm up slightly.

3. 3

   Spoon the white chocolate mixture into a second sandwich bag placed upright in a glass. Trim a tiny corner from the dark chocolate bag and pipe small dots of dark chocolate onto a parchment-lined baking sheet using a piping motion, much like frosting a cake. Continue until all the dark chocolate is used.

4. 4

   Place the baking sheet with dark chocolate chips into the freezer for at least 1 hour until completely firm. Repeat the piping process with the white chocolate bag, trimming a small corner and piping dots onto a fresh parchment-lined baking sheet. If the white chocolate mixture is too thick to pipe, allow it to warm briefly at room temperature and gently knead the bag. Freeze for at least 1 hour until firm.

5. 5

   Once the chocolate chips are firm, remove them from the parchment and store in a sealed container in the refrigerator or freezer until ready to use. In a food processor, add the raw almonds and raw cashews, pulsing until the nuts are ground into a coarse flour.

6. 6

   Add the pitted dates, 1/2 tablespoon coconut oil, 1 tablespoon coconut oil or agave nectar, vanilla extract, and vanilla powder to the ground nuts. Process until the mixture comes together into a cohesive dough.

7. 7

   Add the raw cacao powder to the dough and process again, mixing until the cacao is fully incorporated and the mixture is evenly dark.

8. 8

   Transfer the dough to a mixing bowl and fold in the homemade chocolate chips gently with a spatula or your hands until they are evenly distributed throughout. Roll the mixture into 1-inch balls, then flatten each ball gently between your palms into a cookie shape about 1/2 inch thick.

9. 9

   Arrange the shaped cookies on a parchment-lined plate or container and refrigerate for at least 15 minutes until they are firm and hold their shape. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 weeks.