Using a large jar or bowl, soak the almond in water overnight in a cool, dry place.

After the almonds have soaked, strain the water using a colander.

Pour the almonds into a high-speed blender along with 4 cups of fresh, filtered water. Blend for 30-60 seconds or until the almonds have fully broken down and the milk looks creamy.

Using a nut milk bag, strain the milk into a large bowl. Squeeze well to remove all of the liquid.

Remove the almond pulp from the bag and set aside. Chill the almond milk in the fridge for 2-3 days.

Using a food processor, process the dates until finely chopped.

Add the almond pulp, maple syrup, and coconut oil to the food processor and blend the mixture until thoroughly combined.

Roll the dough into small balls about 1.5” in diameter. You should have about 6.

Pour the baking cocoa into a bowl and roll the dough balls in the cocoa until covered.

Slightly flatten the cookie dough balls with the palm of your hand to shape a cookie.

Chill in the fridge for about an hour before serving with the almond milk!