Inspired by the chocolate pie filling from http://ohsheglows.com/ (which is basically coconut cream and dark chocolate and absolutely divine – although I always leave out the liquid sweetener she calls for), I decided to try to make my kids a healthy version of the chocolate peanut butter no-bake cookies from my childhood that were full of butter and sugar. What came out is absolute bliss…here’s the recipe.
1 can full fat coconut cream that has been chilled in the fridge overnight (totally optional: I leave this out most of the time)
1 bag dark chocolate chips (70% dark chocolate or higher and you may want to add 1 tbsp of maple syrup depending on how sweet you like yours)
1 tbsp coconut oil
1tsp alcohol-free vanilla
pinch coarsely ground pink salt (this gives it a little kick that goes beautifully with the chocolate)
1/3 – ish cup natural peanut butter (or any nut butter will work)
2-ish cups of rolled oats
Pour the chocolate into a medium saucepan over med-low heat. Add coconut oil. Open the can of coconut cream (if you're using it) and scoop out the thick cream on top and add it to the chocolate (you can use the leftover water in the can for a smoothie). Stir frequently until all melted and smooth. Remove from heat and add remaining ingredients. It should be smooth but not too runny. If need be just add more oats until you get a fairly thick consistency. Drop spoonfuls onto a cookie sheet and chill in fridge until just set. They are so yummy and creamy straight from fridge.
The recipe is very forgiving. I can very easily cut back on the amount/type of chocolate, change the nut butter and salt to suit whomever I’m making it for without sacrificing consistency. The only problem is that I don’t want to share any with the kids! 🙂