1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.

 

2. Add the dates to a food processor or mixer (you can also work with an immersion blender, but that takes a bit more time and is a bit more difficult) and mix until you get a smooth paste – if you can see some smaller pieces of the dates it’s fine. Add the peanut butter and mix to combine. Add the egg and vanilla extract and mix well. The dough will be tough and sticky now. Use a small cookie scoop or tablespoon to make small dough portions and shape into balls. You should get about 16-18 balls. Place on the baking sheet and flatten the balls with a fork and press a criss-cross pattern into the dough. Bake for 9-10 minutes. Do not overbake the cookies! Take out of the oven and let cool down completely on a wire rack.

 

3. Melt the chocolate and dip the cooled cookies halfway into the chocolate or drizzle the cookies with it. Sprinkle with some chopped peanuts or cocoa nibs and let dry/harden. Store in an airtight container.