Make the chocolate by melting the cacao butter and cacao paste in a double boiler over simmering water.
Remove from heat and stir in the vanilla, honey and coconut cream until smooth.
Cookies:
Preheat the oven at 350°F and line a baking sheet with parchment paper.
Using a food processor chop the macadamia nuts until coarse ground.
Mix the chopped nuts with the almond flour, coconut oil, honey and salt, and refrigerate batter for 30 minutes.
Shape each cookie into a 1-inch ball and press your thumb into the center creating an indentation, then fill with 1 teaspoon of melted chocolate.
Bake cookies until the bottom and edges start to turn brown, approximately 8-10 minutes.
Let cookies cool on baking sheet over a wire rack.
Notes
*Coconut cream:cream that forms on the top of a can of full fat coconut milk when left in the fridge overnightRecipe makes 7-10 cookies.Store in an airtight container in the refrigerator.