Double chocolate cookies recipe

Ingredients

• ½ cup cacao paste
• 2 cups almonds
• ¾ cup raw coconut flour
• 4 tablespoons cacao powder
• 2 tablespoons lucuma powder
• 1 teaspoon ashwagandha extract powder
• ½ teaspoon chaga extract powder
• ¼ teaspoon Himalayan salt
• ½ teaspoon vanilla bean powder
• 3 tablespoons sun-dried cane juice crystals or coconut sugar
• 3 tablespoons raw butter or coconut oil, solid
• ⅓ cup raw honey (liquid or crystallized) or coconut nectar

• 3 tablespoons raw butter or coconut oil, solid
• 3 tablespoons raw honey (liquid or crystallized), light colored (at room temperature)
• 2 tablespoons cacao butter
• 3 tablespoons raw grassfed whey powder or tocotrienols
• Pinch of vanilla bean powder
• Pinch of Himalayan salt

1. Blend the cacao paste in a high-power blender into a powder, but do not overblend or it will begin to melt.
2. Blend the almonds into a flour in a high-power blender or a food processor.
3. In a food processor, add the cacao paste, almonds, coconut flour, and cacao powder, then mix until evenly incorporated.
4. Add remaining dry ingredients, and mix in the food processor until incorporated.
5. Then add the raw butter or coconut oil, and pulse until it is distributed throughout the dough.
6. Finally, add the raw honey or coconut nectar, and mix until a dough forms.
7. Roll into a ¼-inch-thick dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin. Or line a sheet pan with parchment paper, and press the dough into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough.
8. Chill for at least 30 minutes, until stiff, place on a cutting board, and cut out desired shapes.
For the White Chocolate Whey Frosting
9. In a bowl, mix by hand the raw butter or coconut oil and honey until whipped.
10. Melt cacao butter over a double boiler, and mix into butter/honey mixture until incorporated.
11. Add remaining ingredients for the frosting, and whip with a spoon until fluffy.
12. Frost cookies with the White Chocolate Whey Frosting, and top with ¼ cup Raw Chocolate Chips if desired. Store chilled.