No Bake Chocolate Dipped Peanut Butter Chews (vegan, gluten-free)

These taste like candy - but that wasn't my intention. I promise. Chewy peanut butter and oat rounds, studded with chocolate chips and then dunked in chocolate. Like if a warm bowl of oatmeal transformed into a chocolate dipped, chewy, peanut butter cookie. There's no flour, refined sugar, dairy, or grains. They're super healthy; not candy. And check this out - these are NO BAKE and ready in minutes. I'm putting them on my MUST HAVE list for breakfast on-the-go, snacking AND dessert. Not candy...

I didn't realize these would be so decadent-tasting. I was thinking they would taste more like a granola bar. Which they DO, but like the best granola bar ever. Each bite is loaded with peanut butter and chocolate, with hints of maple and oats. As I said above, it's like a warm bowl of oatmeal and peanut butter-chocolate dipped cookie had a baby. Everything is right here. 

No food processor? No problem, simply combine everything in a large bowl! The oats won't be as finely ground, but if you don't care, I sure don't either! And, if a spatula isn't working as well, or as quickly, as you'd like, don't be afraid to get in there with your hands!

No Bake Chocolate Dipped Peanut Butter Chews (vegan, gluten-free)

1 1/2 cups oats, regular or quick-cooking
1/2 cup peanut butter, preferably all natural
1/4 cup pure maple syrup
2 tablespoons water, plus more if needed
1/2 teaspoon vanilla extract
1/4 cup mini semisweet chocolate chips (I used mini chips so they spread out more in the batter; you can use regular-size chips too)
For the chocolate dip: 
3/4 cup semisweet chocolate chips
1 tablespoon shortening

In a food processor, combine the oats, peanut butter, maple syrup, 2 tablespoons of the water, and vanilla. Process until the mixture comes together - you can check if the mixture is "together" by squeezing some of the dough with your hand; if it holds its shape, it's perfect. If it's dry and crumbly, add another tablespoon of water and process until blended. Add water, a little a time, if necessary.
Add the chips and process just until incorporated.
Shape the mixture into 24 balls and then press the balls into rounds, about 1/2-inch thick. Transfer the rounds to a parchment-lined baking sheet and refrigerate while you melt the chocolate.
Melt the chocolate and shortening together in a small saucepan over low heat, or in the microwave, checking and stirring every 20 seconds.
Dip in the rounds into the melted chocolate, coating them halfway, and return them to the baking sheet. Let stand until the chocolate is set (refrigerate to speed up this process if you want; they'll be ready in less than 10 minutes!).
Store leftovers in an airtight container in the refrigerator.

Makes 24 chews