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)
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.