Chocolate Peanut Butter Balls
Inspired by Mama and the Betty Crocker cookbook!   These were fun to make with her - Mama, not Betty.  The instructions are long, but that's because I'm a chatty, former teacher.  It's truly very easy.
gluten free / vegan
Makes 20 - 30 balls, depending on how large you make them.
Ingredients
​1 cup chopped pecans, or walnuts, or even peanuts (unsalted) (reserve a few to dip the tops in later, if you want)
1 cup crunchy peanut butter, at room temperature 
1 cup finely chopped dates
1 tsp fine chopped orange zest (optional)
1 cup confectioner's sugar
1 (12 oz ) bag chocolate chips (or butterscotch or white chocolate chips, if you like)
Steps
  1. Grind the nuts in a food processor until semi-fine, but not to a dust or mush!   Save a small amount to decorate the tops of your candies later, if you wish!
  2. Add the chopped dates and process a bit more until blended - again, not mush!   Put the mixture into a mixing bowl and stir in the crunchy peanut butter and confectioner's sugar.
  3. Mix all together just a little bit with a mixer on low speed.  Alternatively, a very active child can stir!  
  4. With clean hands, roll the dough into tablespoon-sized balls and place on cookie sheets lined with waxed paper or parchment paper.  Put them in the refrigerator to cool while you're melting the chocolate.
  5. Next, melt your chocolate chips using this VERY IMPORTANT method:    Put the chocolate chips in a dry, microwave-safe bowl.  If you use bar chocolate, break it up into pieces to avoid uneven heating.
                         Put the chocolate chips in a dry, microwave-safe bowl.  If you use bar chocolate, break it up into pieces.
                         Microwave in 30-second stages at a low heat.  If you use the highest heat, it will clump together and be ugly. 
                         Stir well in between heating stages.  Be careful, hot chocolate on you skin is not nice! 
                         Keep heating and stirring in 30-second stages until it's smooth and mostly melted.  Don’t let it clump together!! 
                         Take it out of the microwave and keep stirring until it's a little shiny.                     
  6. Take the balls out of the refrigerator and carefully dip them into the chocolate.  You can use a toothpick or anything you can find, so your hands don't get messy.  If you reserved some of the ground nuts from Step 1, you can dip the tops of the balls in the nuts for decoration.
  7. Place the balls back onto the waxed paper or parchment paper on your cookie sheet.  Put them back into the refrigerator for at least 30 - 40 minutes.  Enjoy!