No Bake Cookies
1/2 cup raw almonds
1 (lightly packed) cup pitted medjool dates
2-3 tbsp unsweetened cocoa powder or cacao powder
Line a cookie sheet with parchment paper.
Add almonds to food processor and pulse until nuts are very small, about the size of large crumbs. Add dates and 2 tbsp cocoa powder. Pulse until dates are fully blended and the mixture becomes sticky and clumpy. If your mixture appears to be too dry and doesn't stick together, add 1 tbsp of water and pulse again. Taste and adjust as needed. If you want a stronger chocolate flavor, add 1 more tbsp cocoa powder. If you want something sweeter, you can add more dates.
Using a 1.5 tbsp cookie scoop, scoop cookie dough and release onto prepared cookie sheet. Roll each dough ball between your palms to compact it further. Place cookie balls back onto sheet, spaced about 2 inches apart. Press down on balls to form round disks/cookie shape. If you find your dough is too sticky, place cookie balls into fridge for about 30 minutes or until dough becomes a little firmer and less sticky. Then press down to form cookies. If desired, you can drizzle melted chocolate over cookies. Let chocolate set before storing cookies.
Store cookies in an airtight container at either room temperature or in the fridge.