Perfectly healthy and delicious, these amazingly creamy Chocolate Peanut Butter Delights are the perfect after-school treat or pick-me-up after a long day at work. Whole Food Plant Based, no oil, no highly processed ingredients, and gluten free.

Ameera here!

I am in love!  I originally wanted to call these Chocolate Peanut Butter Delights  “Little Balls of Heaven,” but Mom vetoed the name. LOL Seriously though, they are crazy good!  I literally could have eaten all of them, and probably would have but, must… show… restraint…

Pop one of these babies in your mouth and it is guaranteed to put a smile on your face.  They melt in your mouth.  Yes, they are that sinfully good (without all the unhealthy ingredients.)

Peanut Butter and Chocolate

What better combination on earth than peanut butter and chocolate, right?  I mean Reese’s has made a fortune on this very concept.  These babies are wholesome, delicious, and a much healthy version.   The cookies are lightly sweetened by Medjool dates, no sugar added.  BONUS!

Candy or Cookie?

This recipe was super easy to pull together.  You literally can’t mess it up.  The hardest part was trying to decide if this recipe is really a cookie or a candy. I mean, you can really make an argument for both.

They totally remind you of a Reese’s peanut butter cup, and I am leaning more towards “candy” than “cookie.”  Ultimately, we left it somewhat ambiguous by calling them “Delights.”

Hi!  Robin here.

Monkey was all about calling these puppies “Little Bites of Heaven,” but I vetoed her naming convention.  It was too ambiguous. I told her people are not going to use the search word “heaven” when looking for chocolate and peanut butter candies/cookies.  Well . . . maybe some might actually appreciate the name, as they really do taste like heaven!  They are so yummy.  I was pleasantly surprised.  I mean, I knew they would be tasty, but I wasn’t prepared for just how gosh darned tasty!

TP109 Hovercraft

TP was hovering over the cookie/candy balls as soon as we started to dip them in chocolate.  He filled the tea kettle with water, put it on the stove, and got out his coffee mug, dropped some instant coffee in it and said “Whenever those are ready let me know, I want some of them with my coffee as soon as they are done!”

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Photo Shoot is taking too long

Monkey and I were fussing over photography concepts when TP came into the kitchen to let us know that we were taking too long and he needed something sweet to keep him going.  Then promptly scooped up a couple chocolate peanut butter balls and headed into the living room to watch the news.  It wasn’t even two minutes later and he was back in the kitchen trying to grab some more.  I looked at him and said “Good, aren’t they?”  and he was like “Damn straight, they are delicious!”.  HAH!!!

They have the TP109 stamp of approval.  We hope you give them a try and let us know if we have your stamp of approval on them too!

Products Used:

• Food Processor
• Cookie Sheet
• Cookie Scoop
• Parchment paper or wax paper

Chocolate Peanut Butter Delights

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 minutes
• Total Time: 1 hours 10 minutes
• Yield: 25-30 Balls 1x
• Category: Dessert
• Cuisine: American

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Description

Perfectly healthy and delicious, these amazingly creamy and guilt-free Chocolate Peanut Butter Delights are the perfect after-school treat or pick-me-up after a long day at work. Whole Food Plant Based, no oil, no refined sugar, no highly processed ingredients and gluten free.

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Ingredients

Scale 1x2x3x

Cookie Ingredient:

• 10 Medjool dates (soaked, we find this brand of dates to work best because they are so soft and gooey)
• ¾ cup peanut butter (organic, unsweetened)
• 1 Tablespoon + 1 teaspoon coconut flour (+/-) *
• ¼ teaspoon vanilla
• 2 Tablespoons water
• Pinch of sea salt (optional)

Chocolate Coating Ingredients:

• 1 heaping cup of semi-sweet chocolate chips (melted, We used Enjoy Life Mega Chunks – semi-sweet chocolate chunks)
• 1/8 cup of peanuts (chopped into very fine pieces, this is for a tiny sprinkling on top of the cookies, Optional)

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Instructions

Instructions

1. Place the Medjool dates in a bowl and cover with boiling water, allow the dates to steep for 20 minutes.
2. After 20 minutes, remove the Medjool dates from the water, discard the water, and add to a food processor (pinch the dates to ensure there are no pits) and pulse until finely chopped. Scrape down the sides of the food processor to ensure all the dates are finely chopped.
3. Add all the remaining Cookie Ingredients into the food processor and pulse until the mixture forms a large ball. Note:  If the mixture does not form a ball, add a teaspoon or two of water until a ball is formed.  If the mixture is too wet, add a ¼ teaspoon of coconut flour and pulse until a large ball is formed.
4. Line a cookie sheet with wax/parchment paper. Then use a small cookie scoop (OXO Good Grips Small Stainless-Steel Cookie Scoop – diameter is approx. 1 ¼ inches) and scoop up about a tablespoon of the mixture, pressing the cookie scoop hard against the side of the bowl to compact the cookie mixture into the scooper.  Then release the cookie from the scooper and hand roll into tightly formed balls and place the balls onto a wax/parchment paper covered cookie sheet to set.  Makes approx. 25 to 30 cookie balls (depending on size.)
5. Cover the cookies on the cookie sheet with plastic wrap and refrigerate for at least 30 minutes.
6. After 30 minutes, remove the cookie sheet from the refrigerator and get ready for the chocolate coating. If you want the chocolate to harden faster, place the cookie sheet on top of some ice packs. Make sure your cookie sheet is stable.  The cold cookie sheet will help the cookies remain cold and it will also hasten the chocolate hardening process.  We used two ice packs covered in a tea towel, then placed the cookie sheet on top of it.
7. Melt the chocolate. Heat the chocolate in the microwave or on the stovetop* until the chocolate is almost completely melted, then remove from the microwave (or stovetop) and hand stir the chocolate until all chocolate has melted.  This helps temper the chocolate.  You don’t want the melted chocolate too hot or your cookie balls will become too soft and flatten out.  Then take each cookie and place it into the melted chocolate, using two spoons or two forks (whichever is easier), roll and coat the cookie completely in chocolate, then place back onto the same cookie sheet covered with wax/parchment paper to cool.  Then lightly sprinkle each cookie with a tiny sprinkle of finely chopped peanuts.

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Notes

*Amount of Coconut Flour:  Medjool Dates vary in size.  Because of this variation, you want to be able to adjust the amount of coconut flour accordingly.  The key is that the mixture should form a large ball right in the food processor.  If a ball doesn’t form, add a little bit of water.  If the mixture is too wet when you go to roll the balls, then add a tiny bit of coconut flour.  Pulse until a large ball forms.

*Coconut Flour Substitutions:  While we have not tested it ourselves, we have had readers tell us that they have substituted coconut flour with almond flour with excellent results.

 

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Nutrition

• Serving Size: 1 Ball
• Calories: 107.4
• Sugar: 10 g
• Sodium: 6.7 mg
• Fat: 6.2 g
• Saturated Fat: 2.4 g
• Carbohydrates: 12.7 g
• Fiber: 1.5 g
• Protein: 2.2 g

Storage:  Refrigerate

 This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.