Raw Peanut Butter Salted Cookies

These delicious, simple, no bake cookies are full of the good stuff! Refined sugar free, gluten free and vegan. Plus they keep up to a week in the fridge so get making a batch for a guilt free snack.


  • 140g of almonds
  • 125g unsalted, smooth peanut butter (organic if possible)
  • 175g Medjool dates pitted
  • 2 tsp of pure vanilla extract
  • 1 tsp fresh lemon juice
  • Flakey sea salt to sprinkle
  • 2 bananas to serve
  • 2 tbsp cacao nibs


  1. Grind the almonds in a food processor on high until you have coursely ground nts
  2. Add the peanut butter, pitted dates, vanilla and lemon juice to the food processor
  3. Pulse until the mixture forms a dough
  4. Remove from the food processor and immediately roll out between two sheets of parchment paper to the desired thickness (we like it to be about 1/2 cm thick)
  5. Using a small cookie cutter cut out to size then form together the remaining and roll out again and repeat
  6. Place all the disks in the fridge to chill
  7. Serve when chilled with a slice of banana on the top and a couple of cacao nibs


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