Step 1

Line a cookie sheet with parchment paper.

Step 2

Add dates to food processor. If your dates are no longer super soft, see notes for how to rehydrate them before using. Pulse until dates form a smooth paste. You will need to scrape down the sides a few times to help your food processor mix the dates. Once a paste forms, add in cocoa powder. Pulse again until cocoa is completely incorporated and a thick dough forms. The dough should pull away from the sides of the food processor and form a thick dough ball.

Step 3

Add in walnuts. Pulse until they are evenly incorporated and reach your desired size. The smaller the walnut pieces get, the stickier the dough will be, so while you can make your nut pieces very tiny, your dough will be a little harder to work with.

Step 4

Using a 1.5 tbsp cookie scoop, scoop out dough. Roll dough between your hands to compact and form a smooth round ball. Place ball onto prepared cookie sheet. Press down on the dough ball with the palm of your hand until it form a thick round disk. Repeat with remaining dough. I recommend washing your hands after each cookie is formed because it makes it easier to work with the dough.

Step 5

Place cookies into the fridge or freezer to set. The cookies will not change much but they should become firmer, less sticky and easier to hold. They will only need about 10-15 minutes in the freezer. If leaving in the fridge it may take 30 minutes to an hour to firm up. Store uneaten cookies at room temperature or in the fridge.