1 C. Raw Peanuts(you can use roasted, if you like)
½ C. Raw Peanut Butter
10 Medjool Dates
1 T. Honey(for vegan, use another sweetener like agave)
1 T. Coconut Oil
FOR THE CHOCOLATE COATING:
3 T. Coconut Oil
3 T. Raw Cocoa Powder
1½ T. Honey(for vegan, use another sweetener like agave)
Instructions
Place the peanuts in a high speed blender or a food processor. Process until the peanuts are chopped fine enough to resemble a coarse meal.
Add the peanut butter and blend in.
Add the dates, honey, and coconut oil. Process until the mixture resembles a thick dough and there are no chunks of date visible.
Using a 1 tablespoon scoop, scoop the dough out onto a non-stick mat or parchment lined baking sheet. Roll each scoop of dough into a ball. Place each dough ball about 1½ apart. Press each ball down with the flat side of the tines of a fork, once vertically and once horizontally to get the 'hatch' look. Chill the cookies for one hour.
When the cookies are cold, place the 3 T. coconut oil needed for the coating in a small bowl. Melt in a microwave for a few seconds, or until it becomes just slightly melted. Add the cocoa powder and the honey and mix until smooth. The mixture should be liquid enough to dip the cookies in and have a layer of chocolate coat them, but not so liquid that it is runny.
Dip each cookie in the chocolate mixture and lay them back on the baking sheet. The chocolate mixture should begin to set right away since the cookies are cold.
Keep refrigerated.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/03/24/raw-vegan-chocolate-dipped-peanut-butter-cookies/