• To toast the coconut for extra flavour preheat the oven to 325° and toast for 5-10 minutes, stirring occasionally so it doesn’t burn, until lightly browned.

  Add the dates to a food processor and process until broken down into a paste. Its ok to have some date bits still left. It adds to the texture of the cookies.

  Transfer the mixture to a medium bowl and add the coconut, almond butter and protein powder. Stir to combine.

  Roll the mixture into twelve equal balls with the palms of your hands. Flatten the balls on a parchment lined baking sheet with the bottom of a glass.

  Cut a middle hole out of each (or use a straw to poke a hole) so it resembles a donut shape. Place the tray in the freezer for at least one hour before proceeding.

   

Chocolate Drizzle

• Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.

   Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

   Remove the cookies from the freezer and dip the bottoms of the cookies in the melted chocolate and return them to the parchment paper. Use the remaining chocolate to drizzle over the tops of the cookies.

  Place the cookies in the refrigerator to harden for at least one hour. Store in the refrigerator in an airtight container.

  Will keep up to 1 week in fridge or up to 3 months in freezer.