You can still make these if you don’t have the PB dough. This is so easy to make. It’s just oats and dates, along with peanut butter, raw almonds, and roasted peanuts. Melted chocolate is the next step – it’s a crucial element.
These M&Ms were SO delicious. They were a hit at a recent gathering of friends. I gave them out, and they were devoured before the fancy squares of dark chocolate. These are also healthier and perhaps even better than the candy-coated versions. What’s the only problem? What is a serving? Who eats only FIVE M&Ms? I mean, seriously? If it’s you, you need to leave. This recipe is not for you.
Ingredients
- 1/4 cup rolled oatmeal (GF for those who are gluten-free)
- Two pitted dates
- 1/2 cup raw almonds
- Half a cup of salted roasted peanuts
- Half a cup of natural peanut butter, roasted and salted
- Semisweet or dark chocolate without dairy.
Instructions
- Add the oats to your food processor 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 a loose dough forms. If the dough is too wet to handle, add more oats. If it seems too dry, add a few more dates.
- Form small balls of dough – approximately 1/2 tsp. Place the dough on a cookie sheet lined with parchment paper and place in the freezer for 30 minutes.
- Melt your dark chocolate in 30-second increments over a double-boiler or in the microwave around the 25-minute mark. Work in small batches and coat the cookies. Only 5 M&Ms at a given time can be taken out of the fridge to dip.
- Pour dipping: Place one cookie at a time in the chocolate. Flip once, then pick up the cookie with a fork or tap the edge of the bowl to remove any excess chocolate. It’s okay to have a little extra chocolate. Place the cookies back on a baking sheet lined with parchment paper and put them back in the freezer.
- Repeat this process until all Peanut Butter M&Ms have been dipped. Re-heat the chocolate as necessary.
- Store cookies in an airtight container until serving in the fridge or freezer.
