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We’re all about the holidays this weekend. Wrapping, baking, family and celebrating… that pretty much sums it up. We’ve been jamming out to Christmas tunes, traveling to visit family and overall just enjoying the season. Yesterday I spent the afternoon baking Christmas cookies with my nanny, sister and her girls. It’s a tradition and it’s something I look forward to every year. We baked and then took the goodies to our family Christmas party at my aunt and uncle’s house, which is always a good time.
- 4-5 medjool dates (I used Natural Delights)
- 2 Tablespoons gluten-free old fashioned oats
- 1/2 cup natural roasted and salted peanut butter
- 1/2 cup chocolate chips (I used Enjoy Life chocolate chunks)
- 1/2 Tablespoon coconut oil
- Add dates to food processor or mini chopper and pulse until dates are finely chopped and form a sticky ball. Add in oats and pulse a few more times until combined.
- Add peanut butter and process until combined. If the mixture seems too oily, add another Tablespoon of oats. Scoop out peanut butter dough by the tablespoon and roll into balls. Place balls on parchment paper. Place peanut butter balls in the freezer until firm (several hours or overnight). This step makes it easier to dip the balls into the chocolate.
- A couple minutes before taking the balls out of the freezer, combine your chocolate chips with the coconut oil and melt the mixture. Use a double boiler or microwave in 30 second increments (stirring after every 30 seconds) until the chocolate is melted.
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