1 (15.5 oz) can organic pinto beans, rinsed
15 medjool dates, pitted
1 T coconut oil, liquid
1 T vanilla extract
1/8 tsp baking soda
1/8 tsp salt
1/3 cup natural chunky peanut butter
1/2 cup peanut butter powder (I used Naked Nutrition’s)
Preheat oven to 350 degrees
Add pinto beans, dates, vanilla extract and coconut oil to a high speed blender or (ideally) food processor, and blend until well combined (using the tamper to continuously press the mixture down and away from the sides).
(If you’re using a good food processor you can honestly probably throw everything in that and blend it up - my Vitamix was not behaving)
Use a rubber spatula to transfer mixture to a large bowl.
Stir in remaining ingredients.
Refrigerate dough for 15-20 minutes.
Line a cookie sheet with parchment paper.
Roll doll into 1” balls and place on to cookie sheet.
Flatten ball down using a fork. Press down once, lift, turn the fork 90 degrees and press down again to make the classic PB cookie marks
Bake for 15 minutes.
Allow to cool.