Recipes

Chocolate Peanut Butter Patties: Vegan & Gluten Free

HOORAY!!! You are about to enter dessert central. These patties will satisfy any and every Peanut Buttery & Chocolatey craving you’ve been having! With minimal ingredients, these babes are the perfect Guilt-free, Gluten-free and Vegan treat! And if you’re not as obsessed with chocolate as I am, then you don’t have to cover them in dark chocolate… just leave them as is! Once you make a batch, you can store them (or hide them) in freezer for the next time you have an insatiable sugar craving!!!

Ingredients:

  • 1 cup raw unsalted Peanut Butter (Whole Foods 365)
  • 1 cup raw almonds (can use roasted)
  • 1 cup raw peanuts
  • 1/2 old fashioned rolled oats (Gluten Free)
  • 5 medjool dates, pitted (Whole Foods) – If you like SWEET stuff, then I suggest adding 2-3 more dates!
  • 1 1/2 cups Lily’s No Sugar Added Dark Chocolate Baking Chips (Non-dairy, Vegan) – Optional
  • 1 tsp Salt – optional if you like peanut butter with a salty kick

 

Directions:

  1. Add your oats to the food processor and mix until small pieces remain. Then add pitted dates (slice open and remove seed) and process again until only small bits remain. Remove from processor and set aside.
  2. Add almonds and peanuts to the food processor and mix until they turn to meal – this should be a very thick consistency.
  3. Then add the peanut butter to the processor and pulse until well combined.
  4. Then add dates and oats and process until the mixture forms a loose dough. If it seems too wet to handle, add more oats. If it seems too dry, add a few more dates.
  5. Scoop out small handfuls of dough and form into small discs. My batch made 26 patties.4ufitness peanut butter patties
  6. Place on a parchment lined cookie sheet and pop in the freezer to harden for at least 30 minutes.
  7. After about 25 minutes, melt your dark chocolate over a double boiler on low heat. Make sure to stir your chocolate every 20-30 seconds so that it does not burn. IMG_7943
  8. Then work in small batches to coat the cookies. I would suggest only taking 3- 5 cookies out of the freezer at a time for dipping.
  9. To dip, with a fork or your fingers, drop cookies one at a time into the chocolate. Flip the cookie once, pick up with a fork and tap on the rim of the bowl to remove excess chocolate. Place back on a parchment-lined baking sheet and pop back in the freezer to set.
  10. Repeat until all cookies are dipped, and rewarming the chocolate as needed.
  11. For optimum freshness, store cookies in an air-tight container in the fridge or freezer until ready to serve!

4ufitness chocolate peanut butter recipe gluten free

Macros for 1 of 26 patties (dipped in chocolate):

Protein– 5 grams, Carbs– 10 grams, Fat– 12 grams

Sugar – 3.6 grams

Approximately 160 calories

 

Original recipe can be found at www.minimalistbaker.com. 

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