Ingredients

The following ingredients have 16 Servings
  • 1 cup raw salted peanut butter*
  • 1 cup raw almonds
  • 1 cup raw peanuts*
  • 1/2 cup rolled oats ((GF if needed))
  • 5 pitted dates ((deglet noor or medjool))
  • 1 1/2 cups dairy-free quality dark or semisweet 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 few more dates.
  • Scoop out small handfuls of dough and form into small discs. 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. Then work in small batches to coat the cookies. Take only 5 cookies 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 and tap on the rim of the bowl to remove excess chocolate. Place back on a parchment-lined baking sheet and pop back in the freezer to set.
  • Repeat until all cookies are dipped, re-warming chocolate as needed.
  • For optimum freshness, store cookies in an air-tight container in the fridge or freezer until serving.