Step 1

Line a baking sheet with parchment paper.

Step 2

Add dates and cocoa powder into a food processor and puree until perfectly smooth.

Step 3

Melt peanut butter and coconut oil in the microwave. In a large bowl, stir in rolled oats and coconut, then add peanut butter and oil, and finally the cocoa date paste.

Step 4

Mix the dough first with a spoon, until it starts to shape into a large ball, then continue kneading by hand.

Step 5

Shape 12 balls (about the size of a golf ball), place them on the baking sheet, and slightly flatten them with your palm or the back of a spoon.

Step 6

Chill the cookies in the fridge for approximately 2 hours, or 20 minutes in the freezer until set. Serve cool or at room temperature.

Step 7

Store the cookies in an airtight container in the refrigerator for up to a week.