Preheat oven to 165°C (Gas Mark 3, 325°F)
Soak dates in boiling water for five minutes, then drain water and place dates into food processor. Add in seed/nut butter and vanilla. Pulse until mixed and pureed.
Roll dough into one inch balls and place onto parchment paper lined baking tray. Press cookies down with the palm of your hand. Bake for 15 minutes. Let cool five minutes.
Creamy Mushroom and Tarragon Soup with Wild Mushroom Bruschetta...