1. Line a baking sheet with wax paper. 2. Bring the coconut palm sugar, almond milk, coconut oil, cacao and salt to a boil in a large saucepan, stirring occasionally. Let boil for one minute. Remove from the heat. Add the superseeds, crushed peanuts, oats, PBfit® and vanilla, and stir thoroughly to combine. 3. Drop heaping teaspoonfuls onto the prepared baking sheet and shape into cookies. Place in refrigerator for approximately 30 minutes until cooled and hardened. Refrigerate in an airtight container for up to 3 days.