Soak raw cashews in a jar with warm water (enough to fully cover the cashews) and a pinch of salt overnight.

Preheat the oven to 400 F. Spread the coconut shreds on a baking sheet. Place in the oven for 3 - 5 minutes or until the coconut is toasted to lightly brown. (Make sure you watch closely. They can burn very fast).

Drain, rinse soaked raw cashews, then add to a food processor. Add pitted Medjool dates, and blend well combined (no chunk of dates left).

Add toasted shredded coconut and blend it again.

Use a cookie dough scooper to scoop the dough into 1 inch balls, and place onto a parchment paper lined cookie sheet or large plate. Lightly press it down with the palm of your hand. Then use a chopstick or honey dipper (anything you can find around the kitchen) to punch a hole in the middle of the cookie. Wiggle it around to get the desired size. *

Place the pan in the freezer for at least 15 minutes to set.

In the meantime, in a small bowl, melt coconut oil and dark chocolate chips/bars in the microwave for 20 to 30 seconds (stir a couple of times before adding more time).

Dip each cookie in the melted chocolate to coat the bottom then place it back on the parchment paper lined cookie sheet. Use the remaining chocolate to drizzle on top. If you have any toasted coconut left, you can sprinkle them on top too.

Transfer cookie sheet back in the freezer to harden for 20 minutes then you should be able to easily remove them from the parchment paper. Enjoy!