¼ cup RG Extra virgin olive oil
1 cup natural monkey peanut butter
1/2 cup How Now milk
4 teaspoons cocoa powder
Pinch Murray River salt flakes
2 1/2 cups rolled oats
1 cup dates
1 teaspoon natural vanilla essence
- In food processor finely chop dates and combine with peanut butter, milk, sugar, olive oil , cocoa and salt in a medium saucepan. Cook over medium heat, stirring until the olive oil and sugar have melted into each other. Remove from heat and stir in oats and vanilla.
- In your hands roll a tablespoonful and then press down onto baking paper. Refrigerate for about 1/2 hour until firm. Keep refrigerated and enjoy!