• Toast the coating nuts. Place the chopped nuts in a dry frying pan over medium-low heat and toast for a few minutes, stirring frequently, until lightly golden and fragrant. Set aside to cool.

  Note: If your dates are hard soak in hot water for 10 minutes and drain.

  Add the dates and mixed nuts to a food processor. Pulse until finely chopped and the mixture begins to stick together.

  Add the seeds, cocoa powder, protein powder, nut butter, vanilla and salt.

  Process until everything is combined and the mixture forms a sticky, fudgy dough. If it seems too dry, add water or milk, one teaspoon at a time.

  Scoop out approximately 1 tablespoon of mixture and roll between your palms to form a ball.

  Gently flatten each ball into a thick cookie shape.

  Roll the edges and surface of each cookie in the toasted chopped nuts, gently pressing them in so they stick.

  Place the cookies on a lined tray.

  Using your thumb or the back of a small measuring spoon, gently press an indentation into the centre of each cookie. 

Chocolate Thumbprint

• Place chocolate chips and coconut oil in small dish and microwave with 20 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.

  Spoon a small amount of melted chocolate into the centre of each indentation.

  Sprinkle with a tiny pinch of flaky sea salt if desired.

  Refrigerate for 30–60 minutes, until the chocolate has set.

  Store in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 2 months. Allow frozen cookies to sit at room temperature fora few minutes before enjoying.