Chop dates in a food processor until the dates become a paste-like crumble. Combine dates, peanut butter, and cream cheese in a medium-sized bowl. Mix until well combined and smooth.
Roll peanut butter mixture into balls, about 3/4-inch in diameter. Place on a baking sheet in the refrigerator, and chill for 15 minutes.
Microwave coconut oil in a small bowl for about 30 seconds, or until melted. Add cocoa powder and honey. Stir until well combined.
Use a toothpick or fork to lower each peanut butter ball into the chocolate coating. Return the candy to the baking sheet. If the cocoa mixture becomes too thick, reheat for 15 seconds, or add another teaspoon of coconut oil for a smoother consistency. Chill at least 30 minutes before serving. Store covered in the refrigerator.
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