3/4cupmedjool datespitted (measured after pitting)
1/2cupnatural salted peanut butter*
Chocolate Glaze (optional)
3tbspcoconut oilmelted (measured after melting)
3tbspcacao powderor unsweetened cocoa powder
1-2tspmaple syrup more to taste
1pinch sea saltoptional
Instructions
Add oats and salt (optional) to a food processor and blend into a flour. Add dates and blend for 30 seconds more or until finely chopped. Add peanut butter and blend until a dough forms.
Scoop out 2-Tbsp amounts of dough and carefully form into mounds. Place on a parchment-lined pan or tray. Optional: Use the back of a fork to create a cross hatch on the top of the cookies (see photo).
Enjoy as is, or prepare chocolate glaze (optional) by mixing ingredients in a bowl and whisking until smooth. Dip the cookies in (about halfway), let excess drip off, and place back on parchment-lined pan or tray. Freeze 10 minutes. Then dip again for extra thick shell. Chill again. Enjoy.
Notes
* Creamy or crunchy, ingredients should just be peanuts and salt.
Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. The chocolate shell can get soft at room temperature, so it’s best to store them in the refrigerator.