After a craving for no-bake cookies, I decided to roll my cookie bars into balls. After tasting them, I thought they needed more saltiness, so I dipped the balls in peanut butter.
This recipe, although it may seem complicated, is quite simple to prepare. I made a batch of each of my peanut butter patties and no-bake cookie bar dough and rolled them together.
This resulted in a cookie truffle that didn’t require baking and had a salted peanut butter center. They could be a healthy snack, dessert, or pre or post-workout bite, as they are the perfect combination of sweet, carbs, and protein.
Ingredients
PB Centers
- 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
No-Bake Cookie Shell
- 18 pitted dates
- 3 Tbsp natural salted peanut butter
- Half a cup of dairy-free dark choc chips
- 1 cup rolled Oats (GF for Gluten-free Eaters)
Instructions
- Add the oats to the processor and blend until only small pieces remain. Add the dates and continue processing until only small pieces remain. 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 well combined. Add dates and oats and continue to process until you have a loose dough. Add more oats if it is too wet or a few dates if it seems too dry.
- Form small balls with the dough – approximately 1 tsp. Place the cookies on a cookie sheet lined with parchment paper and place in the freezer for 15 minutes.
- In the meantime, prepare your “no-bake cookie” shell by pulsing date pieces until they are only small bits, approximately 15 pulses.
- Mix well until combined. It should be a consistent size but not too processed.
- Grab a few PB centers at a time from the freezer and use a tablespoon to scoop out a no-bake shell that will cover them. Then, place a PB center on top of the cookie dough (see photo). Form the no-bake cookie dough around the pb center, adding as many layers of no-bake as you need. Wet your hands a little to make them stick together and help you form a ball. You will have PB centers left over.
- Put the cookies back on and put them back in the freezer for minutes. In an airtight container or bag, the cookies will stay fresh for up to one minute. For a longer period, keep them deep in the fridge or in your free time.
