2 cups of dates (soaked warm water 5 minutes)
2.5 cups of shredded coconut
3 Tbsp. of cocoa powder
1 Tbsp. of coconut oil
1/3 cup vegan butter
1/3 cup coconut oil
1/2 cup cocoa powder
1/4 tsp vanilla extract(optional)
1 Tbsp. honey (optional)
Blend dates in a high speed blender. Add rest of filling ingredients until mixture forms together. Shape into 1 tbsp sized balls, then place on a pan lined with parchment paper. Freeze 5 minutes. Prepare chocolate mixture by melting the butter and coconut oil on low in a saucepan. Add rest of ingredients and stir until all clumps disappear. Keep on the lowest heat. Dip bottoms in chocolate shell mixture and place back in freezer for 5 minutes. Use a spoon filled with the chocolate mixture to coat the rest of the macaroon. Sprinkle with almond chunks. Drizzle any left over chocolate over the macaroons. Freeze until solid.
*Store in the freezer for up to a month. Fridge for a few days. I prefer them straight out of the freezer but they can be kept/eaten at room temperature too.