Ingredients

The following ingredients have 50 Servings
  • 1/4 cup rolled oats ((GF for gluten-free eaters))
  • 2 pitted dates ((medjool or deglet noor))
  • 1/2 cup raw almonds
  • 1/2 cup roasted salted peanuts
  • 1/2 cup roasted, salted natural peanut butter
  • 1 cup dairy-free semisweet or dark chocolate

Instruction

  • Add your oats to the food processor and mix until small pieces remain. Then add dates and process again until only small bits remain. Remove from processor and set aside.
  • Next add almonds and peanuts to the food processor and mix until they turn to meal – a few small chunks are OK.
  • Next add peanut butter to the nut meal and pulse until well combined. Then add dates and oats and process until the mixture forms a loose dough. If it seems too wet to handle, add more oats. If it seems too dry, add a couple more dates.
  • Scoop out small bits of dough and form them into small round balls - about 1/2 tsp. Place on a parchment lined cookie sheet and pop in the freezer to harden for 30 minutes.
  • Around the 25-minute mark, melt your dark chocolate over a double boiler or in the microwave in 30 second increments. Then work in small batches to coat the cookies. Take only 5 M&Ms out of the freezer at a time for dipping.
  • To dip, drop cookies one at a time into the chocolate, flip once, pick up with a fork or your finger and tap on the rim of the bowl to remove excess chocolate. A little excess is OK. Place back on a parchment-lined baking sheet and pop back in the freezer to set.
  • Repeat until all Peanut Butter M&Ms are dipped, re-warming chocolate as needed.
  • For optimum freshness, store cookies in an air-tight container in the freezer or fridge until serving.