2/3 cup shredded coconut

1/2 cup cashews

2 tablespoons coconut flour

3 tablespoons maple syrup or agave

1/2 teaspoon pure vanilla extract

3 tablespoons melted coconut oil

1 tablespoon cacao nibs

Grind the coconut and cashews down to flour in a food processor. Add the remaining ingredients (except nibs). Process briefly to combine. Stir in the nibs. Press the dough into a small plastic wrap lined container (making it as thin or thick as you like). Chill in the fridge at least 1 hour and then use a cookie cutter to make shapes or slice into squares. Chill in the fridge or freezer at least a few more hours. Dip into the melted chocolate and set on a parchment paper lined tray.

For a mint chip cookie: add a few drops of peppermint essential oil.


1/3 cup melted cacao butter

3 tablespoons maple syrup or agave

1/3 cup cacao powder

Add the syrup to the cacao butter in a bowl that is set over a pot of hot water. Sift the cacao powder over top and gently whisk in until the chocolate is smooth.

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Eamon Wilson