6-7 dried pitted dates
1 cup rolled oats
2 cups gluten-free flour
1/2 cup shredded coconut
1/2 tbsp cinnamon
1/4 tbsp nutmeg
1/2 cup olive oil
1/2 cup maple syrup

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1. Soak dates in 1 cup of water for 30 minutes.

2. Preheat oven to 375° F. 

3. Combine oats, flour, coconut, cinnamon, and nutmeg in a bowl.

4. Roughly chop the dates.

5. Add oil, syrup, and dates and mix until all ingredients are moist.

6. Form little balls and place on a lightly greased cookie sheet (it may take some work to form the dough and get the balls to stick together).

7. Press cookies lightly so they do not roll off cookie sheet.

8. Bake for 10 minutes.

9. Take out cookie sheet and flip cookies.

10. Bake for an additional 5-10 minutes.

1 cup raw almonds, ground
2 tbsps raw almond butter
2 tbsps coconut oil
3 tbsps quinoa flakes, ground
2 tbsps raw honey
1 tsp vanilla extract
1 tsp fine Himalayan salt
1 cup raw cacao powder
½ cup coconut oil, melted
½ tsp vanilla extract
1 tsp fine Himalayan

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1. Whisk cacao powder into coconut oil in double boiler until smooth.

2. Turn off heat and add salt and vanilla extract. Set aside in bowl.

3. Grind almonds and quinoa flakes in food processor and add to bowl.

4. Add coconut oil, raw honey, vanilla extract, and salt.

5. Combine well with spoon until thick paste forms.

6. Line small muffin tray with paper cups.

7. Drizzle one tablespoon chocolate into the bottom of each liner then freeze for 15 minutes or until firm.

8. Remove from freezer and top with one teaspoon almond mixture then another tablespoon of chocolate.

9. Return to freezer after 20–30 minutes or until mixture is firm.

10. Serve immediately or store in refrigerator.