Category,

I've been on a baking-spree lately or maybe I'm just craving sugar -- that would make more sense! 🙂 Last week, I made Vegan Sea Salt Caramel Brownies -- they turned out okay -- still working on this recipe -- promise to post as soon as it is perfected!

BUT - the sea salt caramel turned out AWESOME and I ended up with leftovers, which I was not about to let go to waste! Hence the birth of these little gems! So many positive things about these that I don't even know where to start:

  • You don't need to turn on your oven to make them!
  • I won't go as far as to say they are "healthy" but I will say that you will feel a million times better grabbing one of these when your sweet tooth hits than if you had a lame 'ol processed cookie.
  • While not a "health-food" per se, they do have dark chocolate which we all know by now is rich with anti-oxidants and is said to be an aphrodisiac. **Brown Chicken Brown Cow........**
  • They are a great snack for your kiddos, yourself or your significant other - they have almond butter, coconut oil, coconut milk and dark chocolate which are all healthy fats and will help mitigate any blood sugar spike from the coconut sugar, honey and oats.

So - make these!! Do it now!! ...and then let us know how they turned out!

Yields1 Serving

 ¼ tsp coconut palm sugar
 2 tbsp raw/local honey
 1 tbsp coconut oil
 ½ tsp sea salt
 ¼ cup canned coconut milk (light or full fat)
 ½ cup almond butter
 2 ½ cups finely shredded coconut
 1 cup toasted oats
 ½ cup 80% or higher dark chocolate chunks

1

In a small saucepan, mix the coconut sugar, honey, coconut oil, and salt together. Heat over medium heat, stirring continuously so that everything gets melted

2

When the sugar starts to gently bubble, set a timer for two minutes. Stir the mixture once or twice during these two minutes.

3

Carefully stir in the coconut milk (the sugar mixture will bubble up a lot!) until it is mixed in and continue to heat until the sauce returns to a low simmer.

4

Then just simmer for another 2 minutes until the sauce is thick enough to coat the back of a spoon – it should still be thin enough to easily drizzle.

5

Once it gets into a sauce type mixture. Remove from heat and add the almond butter and stir well until the almond butter is melted into the sauce. Set this aside to let it cool while you toast the oats.

6

Place the oats in a single-ish layer into a medium, dry skillet, over medium-high heat. Let them sit for 1 minute or so and then toss into another layer. Let sit another minute or so and repeat until you can slightly smell the oats and they are barely browned.

7

Add the coconut, oats and chocolate chunks and stir gently until just combined and you have a “dough” that sticks together.

8

Using two spoons or a small ice cream scoop, portion the dough on a parchment lined baking sheet. You can leave them as is or wet the fingertips of one hand and gently press each one down to look more like a “cookie.

9

Place them in the fridge to set for at least 2 hours - up to overnight, if you can wait that long!

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Ingredients

 ¼ tsp coconut palm sugar
 2 tbsp raw/local honey
 1 tbsp coconut oil
 ½ tsp sea salt
 ¼ cup canned coconut milk (light or full fat)
 ½ cup almond butter
 2 ½ cups finely shredded coconut
 1 cup toasted oats
 ½ cup 80% or higher dark chocolate chunks

Directions

1

In a small saucepan, mix the coconut sugar, honey, coconut oil, and salt together. Heat over medium heat, stirring continuously so that everything gets melted

2

When the sugar starts to gently bubble, set a timer for two minutes. Stir the mixture once or twice during these two minutes.

3

Carefully stir in the coconut milk (the sugar mixture will bubble up a lot!) until it is mixed in and continue to heat until the sauce returns to a low simmer.

4

Then just simmer for another 2 minutes until the sauce is thick enough to coat the back of a spoon – it should still be thin enough to easily drizzle.

5

Once it gets into a sauce type mixture. Remove from heat and add the almond butter and stir well until the almond butter is melted into the sauce. Set this aside to let it cool while you toast the oats.

6

Place the oats in a single-ish layer into a medium, dry skillet, over medium-high heat. Let them sit for 1 minute or so and then toss into another layer. Let sit another minute or so and repeat until you can slightly smell the oats and they are barely browned.

7

Add the coconut, oats and chocolate chunks and stir gently until just combined and you have a “dough” that sticks together.

8

Using two spoons or a small ice cream scoop, portion the dough on a parchment lined baking sheet. You can leave them as is or wet the fingertips of one hand and gently press each one down to look more like a “cookie.

9

Place them in the fridge to set for at least 2 hours - up to overnight, if you can wait that long!

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