Ingredients:

4 cups roasted and salted peanuts
2 tablespoons water
1 1/2 cups medjool dates - seeds removed

Directions:

Place 1 cup of the peanuts in a food processor and process until they are finely chopped

Add the dates and water and process until smooth

Place half of the remaining peanuts on a plate; take the date/nut dough from the food processor and work the peanuts into the dough.

Place the other half of the remaining peanuts on another plate. Form the dough into small balls (use a heaping teaspoon as a measurement) and then roll in the remaining peanuts, pressing them into the dough.

Place the date/nut balls into mini cupcake cups on a cookie sheet and place in the freezer until firm

Remove from the freezer about 30 minutes before serving

Notes:

Use medjool dates for best results as they are very sticky.