PEANUT BUTTER BREAKFAST BITES

Makes 16-20 cookies

1 cup pitted whole dates, soaked 3-4 hours in cold water

1 cup raw almonds, ground finely (or ¾ cup almond meal)

1 tsp vanilla extract

½ cup peanut butter, smooth or crunchy

½ cup unsweetened shredded coconut

¼ cup cocoa nibs (optional)

¼ tsp salt

Start by soaking the dates in enough cold water to cover. Let soak at room temperature to soften for 3-4 hours or so (you can get away with less if you need to). When ready, drain the dates and reserve ¼ cup of the soaking water. Combine the soaked dates and the reserved water in the blender, and blend on high. Use a spatula to agitate and blend until the dates are ‘creamed’. Transfer to a mixing bowl.

Add the remaining ingredients to the bowl and mix with your hands until well combined. Get in there and squish everything together well. If you need, add more coconut or peanut butter to thicken; the mixture should be sticky but dry enough to form balls with.

Roll the mixture into balls and transfer onto a parchment lined baking sheet or a clean plate. Use a fork to press the balls into flat discs. Repeat until they are all ready and refrigerate. They will keep for several weeks if necessary.