Vegan Peanut Butter M&Ms

Ingredients

• ¼ cup gluten-free old fashioned rolled oats

• 2–3 large pitted Medjool dates

• ½ cup raw almonds

• ½ cup roasted salted peanuts

• 1/2 cup roasted peanut butter

• 1 cup sugar free chocolate chips (like Hu Kitchen Gems)

Instructions

1. Add the oats to a high speed blender or food processor and pulse until broken down. Add in the dates and process again until you have a sticky crumble. Remove from the blender and set aside.

2. Next add the almonds and peanuts to the blender and process until they turn to a fine meal.

3. Finally, add in peanut butter to the nut meal and pulse until well combined. Add back in the dates and oats and process until the mixture forms a loose dough. If it seems too dry, add an extra date.

4. Scoop out small bits of dough and form them into tiny round balls; around 1/2 tsp in diameter. Place on a parchment lined cookie sheet and pop in the freezer to harden for 30 minutes.

5. After about 30 minutes, melt the Gems in the microwave in 30 second increments.

6. Using a spoon, dip the Gems in melted chocolate to completely coat. Remove any excess chocolate and place back on a parchment-lined baking sheet and pop back in the freezer to set.

7. Repeat until all Peanut Butter M&Ms are dipped, reheating the chocolate in the microwave as needed.

8. Store leftover M&Ms in the refrigerator for 1-2 weeks.