Printed in Sweat Equity Magazine
No-Bake Peanut Butter Cookies [gluten-free, raw, & vegan!]
Makes 18- 24 mini cookies
1 cup raw cashews ½ cup medjool dates [pitted] 2 heaping spoonfuls of natural peanut butter ½ tsp pure vanilla extract 1/8 tsp sea salt Handful of dark chocolate chips (I use dairy-free Enjoy Life brand)
Instructions 1 - In food processor, add cashews and pulse. 2 - Add dates to processor and pulse. 3 - Add rest of ingredients to processor, except chocolate chips,and pulse until well blended. If too wet, add more dry ingredients. If too dry add 1 tsp of liquid at atime until slightly sticky to roll into bite-sized balls. 4 - Add chocolate chips and pulse until combined. 5 - Roll into bite-sized balls and press down with a fork to form the cookie. 6 - Sprinkle with sea salt.
Store in fridge or freezer.