For the Cookies
2/3 cup almonds
2/3 cup brazil nuts
1 cup dates
3T carob powder
Dash salt
1-3 T water if needed
For the Vanilla cream
1 cup coconut
2T almond butter
2T melted coconut oil
½ t vanilla
3 drops peppermint essential oil
For the Dark Chocolate
½ cup date paste
¾ cup cacao powder
1/3 cup cacao butter or coconut oil melted
Directions:
Cookies: Grind nuts into flour with high speed blender. Add the rest except water; if too crumbly then add water to stick. Roll out on parchment then cut out with cookie cutter. Place in freezer until solid
Cream:Blend all ingredients in blender, add peppermint to taste
Cookie: Sandwich crème between two cookies, place in freezer again for 30 minutes
Dip: Mix chocolate ingredients, dip in your frozen cookies, dip 2-3 times