M&M Selai Kacang Buatan Sendiri

Instructions

1. Add your oats to the food processor and mix until small pieces remain. Then add dates and process again until only small bits remain. Remove from processor and set aside.
2. Next add almonds and peanuts to the food processor and mix until they turn to meal – a few small chunks are OK.
3. Next add peanut butter to the nut meal and pulse until well combined. 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 couple more dates.
4. Scoop out small bits of dough and form them into small round balls - about 1/2 tsp. Place on a parchment lined cookie sheet and pop in the freezer to harden for 30 minutes.
5. Around the 25-minute mark, melt your dark chocolate over a double boiler or in the microwave in 30 second increments. Then work in small batches to coat the cookies. Take only 5 M&Ms out of the freezer at a time for dipping.
6. To dip, drop cookies one at a time into the chocolate, flip once, pick up with a fork or your finger and tap on the rim of the bowl to remove excess chocolate. A little excess is OK. 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, re-warming chocolate as needed.
8. For optimum freshness, store cookies in an air-tight container in the freezer or fridge until serving.