Preheat the oven to 350F. Line a baking sheet with parchment paper.

If your dates are dry, soak them in a bowl with warm water for about 10 minutes. Drain the water and lightly pat the dates dry to remove some of the moisture. You want them wet, just not soaking.

If your dates are already moist and slightly sticky, do not worry about soaking them.

Add all of the ingredients to a food processor and pulse for about 2 minutes, until the dates are in very tiny pieces and well mixed with the peanut butter.

The dough may look crumbly but it should be moist, soft and doughy when you squeeze it in your hands. The consistency of the dough should be soft and moist but not wet or sticky. If it seems dry at all, add a little more water.

Use about 2 tbsp of dough per cookie. Squeeze the dough in your hands to help it stick together and then roll into balls. You should have 12 balls. Flatten about halfway and make the classic peanut butter cookie pattern with a fork.

Bake for about 9-10 minutes. They are done when the bottoms of the cookies are slightly browned. Watch these closely as you don't want them to overbake or they wont be as soft and moist.

Cool for about 5-10 minutes before handling so they don't crumble.

Microwave the ingredients for chocolate dip until the chocolate melts completely.

Dip the cooled cookies in the melted chocolate and top it with some roasted peanuts.

Store leftover covered on the counter. I noticed when I put these in the refrigerator, they dried out a bit.