Chewy and chocolatie, they are perfect to enjoy with almond milk!
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*1/4 c Cashews
*1 tbls Agave Nectar
*2 tsp Coconut Oil, melted
*1 tsp Filtered Water
In a Magic Bullet using the flat blade or in a blender, blend all the ingredients until completely smooth. Empty into a plastic bag and let harden in the fridge while you make the Double Chocolate Chip Cookies.
Double Chocolate Chip Cookies:
*2/3 c Walnuts
*2/3 c Dates
*3 tbls Cacao Powder
*3 tbls Cacao Nibs (this will provide the chocolate chip crunch)
*1/2 tsp Vanilla Powder
In a food processor, process the walnuts, then add the dates and after add the rest of the ingredients. Roll the dough into 1 1/2 tbls size balls and form into cookie shapes.
To frost, cut/poke a tiny 1 mm hole in the plastic bag. With a steady hand, frost 3 cross lines across the cookie that all meet in the middle. Then add 2-3 circles to resemble cobwebs over the top of the crossed lines. For safe storage, face cookies side by side so as to not destroy the cobweb frosting.