In a food processor, grind the Cashews into a coarse “flour.” Add the Lucuma Powder, dates, vanilla, and sea salt, and process until a crumbly dough has formed.

Stop the machine and check the consistency (Medjool dates vary in moisture): hand-roll a spoonful of the dough into a compact ball and press down to form a flat cookie. Cookie should have a small bit of crumb, but is still moist enough to stick together easily. If too dry, add a tiny bit of water – ½ teaspoon at a time – and process again until dough is just moist enough. If too moist, add a small handful of Cashews and process again.

Once the proper texture has been achieved, transfer the contents of the food processor into a medium bowl. Mix in the chopped dark chocolate by hand. To form the cookies, use a melon scooper (or teaspoon) to press the dough into small compact balls. Gently flatten the balls into cookies using the bottom of a drinking glass. Store in an airtight container.

Makes 2 dozen

Submitted by Julie Morris