clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No Bake Chocolate Caramel Peanut Butter Crunch Cookies

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 16-24 cookies 1x
  • Category: Dessert


No Bake Chocolate Caramel Peanut Butter Crunch Cookies. Vegan and gluten free! 


  • 1 cup packed dates, pits removed
  • 1 cup natural peanut butter
  • 1/2 cup dairy free chocolate chips
  • 1 tbsp coconut oil, avocado oil, or vegan butter
  • Pinch of sea salt
  • 1/4 cup milk of choice
  • 2 cups crispy rice cereal


  1. Start by soaked your dates in hot water. Set aside. 
  2. Add your peanut butter, chocolate, and coconut oil to a small sauce pan and heat on medium-low until melted and smooth. remove from heat.
  3. Drain your dates, then add to a food processor with your peanut butter mixture, pinch of sea salt, and milk of choice. Blend until a smooth paste forms.
  4. In a large bowl, use a sturdy spatula or your hands to mix the crispy rice with the peanut butter date mixture until well combined (I find it easiest to use my hands!). 
  5. Line a large baking sheet or plate with parchment paper. Roll the mixture into tightly packed balls, then shape them into a cookie. Line on the parchment paper and chill in the fridge until set. Store in an airtight container in the refrigerator or freezer.