Use a food processor or hand mixer to blend the almond butter, cashew butter, coconut butter, Medjool dates, salt, maple extract, and vanilla extract together until creamy and thickened.
Roll dough into 10 - 12 small balls and place them on a parchment lined pan or tray. Flatten the balls slightly and gently push one walnut half into the top of each. Place this pan/ tray in the freezer to harden while you go on to the next step.
Time to melt the chocolate chips. We fashioned a "homemade" double boiler to show you how easy it is to melt chocolate at home. First step is to heat about 2 cups of water in a small pot until boiling. Then place a slightly larger pot or pan on top. The most important part is to not let any water get into your chocolate chips or they will thicken and become dried out. Pour your chips in the top pan and gently stir them until they are about halfway melted. Turn off the heat for the burner but keep the pot/pan on it. Keep stirring gently until all the chips are melted. Keeping the pot on the burner allows for just enough heat to keep the chips melted while you work with them. If they ever harden too quickly, just turn back on the heat and let them remelt.
Take the cookies out of the freezer and working quickly place a spoonful of the melted chocolate on top of each one. Then using your finger or the tip of the spoon, spread the chocolate over the top of the cookies and give it a little swirl for looks. One hint here is that the chocolate helps the cookies to retain their shape - kind of holds them all together - so the more you spread it around the cookies the better. Simply pop the cookies back in the freezer for a minute or two to set the chocolate and they are ready to eat. Enjoy!We store them in the refrigerator in a covered container. You might notice that the chocolate turns whitish when chilled - don't worry, they return to their original dark brown color when left out to warm a bit.