Start by adding your nuts into a food processor or blender. Use the pulse function for about 20 seconds or until the nuts have been transformed into small pieces. If you pulse too much, you risk transforming them into nut butter and that’s something we want to avoid for now.
Continue by adding half of the dried dates and the salt into your food processor. Pulse again for 20 seconds, until the dates have combined with the nuts, forming the batter.
Move the content into a medium-sized bowl and continue there.
In a double boiler, melt cacao butter together with coconut oil. Add this on top of the nuts and dates mix.
Using a spatula, mix everything together until well combined. This is your main cookie batter.
In case your cookie batter turned out a bit too solid, you need to use a bit of liquid to make it softer. Try adding a few tsp of fresh coffee or a bit more coconut oil. Mix again until you reach the desired consistency.
Once your batter is ready, add it into a ceramic tray (flat bottom). That is the main layer of your cookie.
Now it’s time to add all those things on top: dates and berries.
Let’s start with the dates: take the leftover dates, slice them and gently place them on top of your cookie. They should soak a bit into the main cookie layer.
Finish by adding the berries, slowly placing them on top of the dates. Add as many berries as you can because their taste will compensate for the fatty flavor of the cookie.
Transfer in the fridge for a few hours or until everything has solidified.
Once solid, remove from fridge and cut into squared shape cookies.
That was it! Store in the fridge and remove before serving.