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.
Ingredients
- 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
MethodÂ
- Grind the almonds in a food processor on high until you have coursely ground nts
- Add the peanut butter, pitted dates, vanilla and lemon juice to the food processor
- Pulse until the mixture forms a dough
- 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)
- Using a small cookie cutter cut out to size then form together the remaining and roll out again and repeat
- Place all the disks in the fridge to chill
- Serve when chilled with a slice of banana on the top and a couple of cacao nibs
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