This is our family’s favorite quick, no bake dessert recipe. I’ve altered the original recipe to include shredded coconut and replace the butter with coconut oil. These are the best while still warm. These won’t last very long!
2 cups sucanat with honey*
1/4 cup carob powder or organic baking cocoa
1/2 cup plant-based milk (almond, oat, brown rice, or soy)
1/2 cup virgin cold-pressed coconut oil or 1/4 lb. butter (1 stick)
1 tsp. vanilla
1 pinch of Celtic sea salt
1/2 cup organic crunchy peanut butter
1/2 cup unsweetened organic shredded coconut
Combine sucanat, cocoa, milk, and coconut oil/butter in a medium sauce pan.
Cook on MEDIUM heat until it boils.
Remove from heat and let cool one minute.
Add vanilla, salt, peanut butter, oatmeal and shredded coconut.
Drop by tablespoon or cookie scoop onto baking sheet or serving tray.
*Note: Sucanat with honey should be used in place of refined sugar in all your recipes making this a much healthier choice. Sucanat means sugar cane natural. Your local health foods store may carry this. I get this through our Co-Op from The Bread Beckers Inc.