Combine all ingredients (except chocolate) in a food processor and pulse for about 30-60 seconds until finely ground loose dough starts to form. Add a splash of water if it needs help blending.
Taste and adjust to your liking with a little more cacao, salt or stevia.
Use a small cookie scoop to portion out 8 balls of dough on to a plate lined with parchment paper. Flatten each ball into a cookie shape.
Freeze for 30 minutes to set.
Melt chocolate in a small bowl using a microwave (30 sec) or double boiler. Dip each cookie in chocolate to coat one side and return to the parchment-lined plate.
Pop back in the freezer for a couple of minutes to set, then drizzle on a little more chocolate and garnish with a sprinkle of coconut and sea salt, if you like.
ENJOY :)
Notes
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). What I used:Pure stevia here on AmazonFood processor here on Amazon Instant Espresso Powder here on AmazonI used dry roasted pepitas from ALDI, but you can also get them on Amazon or grocery storesUse sugar-free chocolate such as Lily's or Lakanto for keto. Or make homemade chocolate using cacao butter or coconut oil, cacao powder, stevia, vanilla and salt. I like to add almond butter, too :)To store: Keep refrigerated for 1-2 weeks or frozen 1-2 months, tightly wrapped. These will be too soft at room temp.Approximate Macros for one cookie: 183 cal, 17g fat, 5g carb, 3g fiber, 2g net carbs, 3g protein