This is a guest post from our friend Steph at My Tiny Laguna Kitchen.

Ingredients:

• 2 cups almonds (plus 1/3 cup of almonds to top with)
• 12 dates
• 2 cups unsweetened shredded coconut
• 1 pinch vanilla bean powder or extract
• 2 tablespoons coconut oil
• 1 pinch pink sea salt
• 1/2 cup coconut oil (for chocolate goo)
• 1/2 cup raw cacao powder (for chocolate goo)
• 1/4 cup raw honey (for chocolate goo)
• 1 tablespoon Moodbeli Mushroom Adaptogen

Instructions:

1. Add all the almond joy base ingredients to the food processor and blend until sticky.

 

2. Take a clean tablespoon and scoop the dough out onto a pan with parchment paper. place into fridge or freezer while you make the chocolate goo.

3. Make the chocolate goo. In a clean food processor put all the ingredients listed for your chocolate goo. blend until nice and smooth. make sure to taste to see if you want more chocolate or sweet if you want more sweet add more honey.4. Add chocolate goo to cookies. Take your cookies out of the freezer and add the chocolate goo on top - you can go crazy here for nicely just put a glop on each one. you may have extras of the chocolate goo, eat with extra almonds or freeze for freezer chocolate. 5. Add your almonds to top.They are ready to eat now BUT if you want to take them to work or a party i recommend putting them into your freezer to set. Once frozen put into a container to go. ENJOY!

Follow Steph on IG @mytinylagunakitchen for more decadent and healthy adaptogenic recipes.