Raw Peanut Butter Patties

But there’s good news. Since then, I haven’t inhaled chocolate bark or licked frosting from my fingers, nor played a game to see how many pretzels I could stuff in my mouth.

It’s not that I have delved deep inside myself to find the strength to control my sweet tooth. The junk hasn’t been in my home. That’s it. Junk food makes me feel awful, and I find it increasingly difficult to ignore my conscience whenever I am tempted by something less than wholesome. Is this the same as becoming an adult?

We only get a certain number of meals per day, and I want all of mine to be worth it.

These cookies are wholesome and delicious. They are vegan, gluten-free, and have no added sugar. They contain dates, peanuts, oats, almonds, dark chocolate, and dark chocolate. These cookies are similar to Girl Scout Cookies but without the high fructose syrups and partially hydrogenated ingredients.

This is hippie heaven. The dates’ centers are soft, peanut, and slightly salted, thanks to natural, salted peanut butter. I made my own. They are a great healthy snack. You can also cover them with dark chocolate for dessert.

These little treats are easy to make and stay frozen forever, so you can take one out whenever you like for a treat. They’d also make lovely gifts wrapped all up in pretty paper – Valentine’s Day, after all, is right around the corner.

Ingredients

  • 1 cup raw salted Peanut Butter
  • 1 cup raw almonds
  • 1 cup of raw peanuts*
  • 1 cup rolled Oats (GF if necessary)
  • Five pitted dates
  • Dark or semisweet quality chocolate without dairy.

Instructions

  • Add the oats to your food processorĀ and blend until only small pieces are left. Add the dates and continue processing until only small pieces are left. Remove the processor and set it aside.
  • Add almonds and peanuts into the food processor and blend until they become a meal. A few small pieces are fine.
  • Add peanut butter and pulse until combined. Add dates and oats and continue to process until the mixture resembles a loose dough. If it is too wet to handle, add more oats. If it seems too dry, add a few dates.
  • Form small discs by scooping out small amounts of dough. Place the dough on a cookie sheet lined with parchment paper and place in the freezer for 30 minutes to harden.
  • Melt your dark chocolate around the 25-minute mark in a double boiler. Work in small batches and coat the cookies. Only take five cookies at a time from the freezer to dip.
  • Pour the chocolate over the cookies and dip them one at a time it. Flip the cookie once, then pick it up with a spoon and tap the rim of your bowl to remove the excess chocolate. Place the cookies back on the parchment-lined sheet of baking paper and put them back in the freezer to set.
  • Repeat the process until all cookies have been dipped. Re-heat chocolate as necessary.
  • Store cookies in an airtight container until serving in the refrigerator or freezer.

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