Peanut Butter Cookie Cups

For the cookies:

1. Preheat oven to 350 F and grease a 12 count mini cupcake pan (I just use coconut oil).

2. Combine dates and water (slowly) in a food processor and mix until a syrup texture forms.

3. Add peanut butter, melted coconut oil, and vanilla into the date syrup and pulse to combine.

4. Add dry ingredients into the food processor (almond flour, salt and baking soda). Mix until well combined.

5. Scoop about 1/2 – 1 teaspoon of batter into each cup in the the mini cupcake pan and press gently to create a cup.

6. Bake at 350 F for about 10 minutes or until edges are golden. Remove from oven.

7. Leave cookies in the cupcake pan until completely cool.

For the chocolate filling:

1. Combine all the ingredients in a blender or food processor.

2. Blend until creamy, adding a little more water if the mixture is clumping.

3. Fill cooled cookie cups with about 1-2 teaspoons of chocolate filling.

4. Serve at room temperature then store leftovers in the fridge. Enjoy!