4 medjool dates, soaked in hot water for 10 minutes and pits removed
1/4 cup Nuts ’N More Coconut Chocolate Almond Butter Spread
3 tbsp. melted coconut oil
1/2 tsp. salt
1/2 tsp. vanilla extract
1 tsp. cinnamon
2-4 tbsp. almond milk
1/2 cup dark chocolate chips
1/2 cup chopped pistachios
Add first 8 ingredients to a blender, along with 2 tbsp. of the milk and blend until evenly incorporated. Pause to scrape the sides of the blender often, as this will be a very thick dough.
If needed to keep the mixture moving, add additional 2 tbsp. of milk.
Using a 1 ½ tbsp. cookie scoop, scoop out the dough onto a cookie sheet lined with parchment paper and use your fingertips to gently press the dough down into round cookies. Lightly wet your fingers with water if necessary in between cookies to minimize sticking.
Place the cookies in the fridge for 2 hours to firm up. Once ready to serve, heat dark chocolate chips in the microwave in 30 second increments until fully melted.
Drizzle or dip each cookie in the melted chocolate, then sprinkle each with pistachios before returning to the fridge to allow the chocolate to solidify. Keep stored in an air-tight container in the fridge for up to 5 days.