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1.
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First, in a food processor add your peanuts and pulse until finely chopped.
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You will want pieces ranging from tiny to the size of peas.
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Dump peanuts onto a plate and set aside.
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2.
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Next, in your same food processor (no need to clean out the peanut crumbs) add your pitted dates.
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Process until dates chop up and form into a ball.
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This will take about 15-17 seconds.
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3.
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Into your processor, add your cocoa powder, coconut oil, and peanut butter and process again until fully combined.
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You may need to open up the lid and break ball apart with your fingers a bit before mixing, to help the incorporation along.
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Scrape down the sides of the processor bowl if needed.
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4.
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Next, add your chocolate chips and reserved peanuts.
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Mix well in the processor until fully combined, roughly another 20-25 seconds.
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Mixture should clump together easily when pressed between your fingers.
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5.
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Dump mixture onto wax or parchment paper and form into a ball, pressing tightly.
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Cover ball with other sheet of parchment/wax paper and roll it out with a rolling pin.
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You will want your disks thickness to be about 1/2.
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6.
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With a pizza cutter (or knife) cut disk into as many 3x1.5 rectangles as you can.
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The excess scraps can most definitely be re-rolled and re-cut!
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So keep going until all of your mixture has been made into 3x1.5 bars!
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7.
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Wrap each bar in a strip of wax or parchment paper and store in an airtight container in the fridge!
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The heat of your hands can soften the dough dramatically when working with it, but fret not, the fridge will set those bars up perfectly.
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Note: Once bars have had time to set up in the fridge (an hour or more), remove as needed for a snack (are totally OK out in room temperature).
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I suggest leaving bars in fridge until needed.
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Then, even if youre taking a few for a road trip or picnic outdoors, they should be fine at room temp.
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Stay away from high temperatures though.
