Peanuts, peanut butter dates and chocolate.
Ingredients (for approx. 12 cookies)
2 hands unsalted peanuts
2½ large spoons of 100% peanut butter
A hand full of dates
1 large pure chocolate bar (vegan & gluten-free)
Melt one large chocolate bar au bain-marie and pour a small layer on the bottom of the silicon baking molds. Put in the freezer for around half an hour to stiffen. Don’t waste the remaining chocolate you will need it later on.
Crush the peanuts with a mixer into pieces and put aside.
Mix the dates (without the pits) and peanut butter. Add the crushed peanuts and mix with your hands. Take the baking molds out of the freezer. Make small round pieces of the batter and place gently on top of the first layer of chocolate. Pour the remaining chocolate on top of the peanut butter mix. Stiffen in the freezer again for half an hour.
Get the cookies out of the mold and store in the refrigerator, if you have not eaten them in the meantime 😉
Recipe & photo by Anne