make the peanut butter cream:

– 2tbsp olive oil
– 1 tbsp creamy pb (i used @georgiagrinders, code healthfulradiance saves you $)!
– 3 tbsp maple syrup
– splash of vanilla
– 2 medium soft pitted dates
– splash of vanilla
– pinch of sea salt

once the cream has thickened, make the cookies.

blend in a food processer until thick and well combined, then transfer to a jar or glass tupperware to set in fridge to thicken (i let mine chill for a few hours).

– 6-8 medium soft pitted dates
– 3/4 cup almond flour
– 1 tbsp creamy pb (i used @georgiagrinders, code healthfulradiance saves you $)!
– 1/2 cup oats
– 1 tbsp olive oil
– 1/4 cup cacao powder
– pinch of sea salt
– sprinkle of cinnamon
– splash of vanilla

add all of the above to a food processor and pulse on high until well-combined and a crumbly, sticky batter forms. transfer batter to a sheet of parchment paper. roll it out with a rolling pin (or something similar) until it’s flat and a rectangle in shape (thickness is up to you). using a circle cookie-cutter or the rim of a drinking glass, form circles until all of the batter is used up. set the cookies aside.

scoop a spoonful of cream onto one cookie, then place another cookie on top. once all cookies are assembled, place in freezer to set (a few hours is safest)! once they set feel free to enjoy them as they are or dunk half in melted chocolate for the ultimate finish.