So earlier today I decided on posting my biscotti that I mentioned earlier in the week… But then I sat down to write out the post and realized the pictures weren’t very nice. Obviously they looked OK to me earlier in the week when I uploaded them, but not today. In fact I think I need to make them again, but that’s fine by me I hope you wont mind waiting for those. For now I hope you’ll enjoy these little “Larabar” type treats.
I do realize this makes 2 no-bake treats in a week though. I don’t know about you, but I like some variety. Then again, I can never have too many no-bake treats(especially but not exclusively in summer) that I can whip up in minutes and enjoy without guilt. Or feed to my kids for breakfast without guilt, whether it be first, second, third or even fourth breakfast because that’s how things go in this house.
So, moving on… These are the “raw” version of your favorite peanut butter cookie. I’m hoping to post a regular baked peanut butter cookie pretty soon, but I got the craving for something more like these and so these came first.
I say “raw” because my peanut butter is not raw. It is made with roasted nuts, but I’m pretty sure you could make a raw version if you really wanted. My peanut butter is only peanuts though, no extra oil or even salt or sugar. These aren’t exactly overpoweringly peanutty. I’m hoping you understand what I mean by that sentence because I’m not sure it makes sense.
Like I said, not crazy in-your-face peanut flavor, but still enough peanut flavor to know they’re supposed to be peanut butter cookies. Plus all the awesomeness of brown sugary dates wrapped up in a creamy, crunchy peanut buttery cookie. Yum!
Sorry for the picture overload, I loved these little guys and had fun tweaking my pictures just a little bit each time I took more.
If they look a little oily, not to worry. They might seem a little oily once they’re mixed and shaped, but once they’re stored in the fridge they’re just fine. And speaking of the fridge, I like them best straight out of the fridge. You might like them just at room temperature(and I’m sure they’d be fine there for quite a while) but they will be rather soft and sticky. It’s up to you.
To make these even simpler, you could even just leave these round. Enjoy!
- ¾ C Medjool dates, pits removed
- ½ C natural peanut butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 generous pinch sea salt
- ¼ C whole peanuts
- ¼ C chocolate chips or roughly chopped dark chocolate bar
- In a food processor, process the dates until they form a "dough".
- Turn the food processor off, break up the dough using a spoon, and then add the peanut butter, maple syrup, vanilla and sea salt. Process until thoroughly combined.
- Add the peanuts and chocolate chips and pulse just until combined.
- Remove the dough. Roll into bite sized balls and either store in an airtight container at room temperature or in the fridge or flatten with a fork before storing.
Inspired by this recipe from The Sweet Life.