Dark Chocolate No-Bake Cookies

Makes 8 large cookies or 16 bliss balls

These were a favourite of mine growing up. I've done a bit of tweaking on the original recipe with some grown-up additions. It's quite a flexible recipe so you'll see lots of choices in the ingredients. These are great for lunch boxes and can be made nut-free by using Sunbutter*. You can even roll them up into bliss balls.

Ingredients

3 Tbsp butter (or coconut oil)

2 Tbsp Sunbutter (or any nut butter)

1/4 cup cacao powder (or regular cocoa)

1 Tbsp maple syrup (or more to taste)

1/2 tsp vanilla extract

2 packets of Blue Frog Breakfast Probiotic Porridge (or 7 Tbsp plain oats)

6 Tbsp desiccated coconut (or more oats)

1 Tbsp chia seeds (optional)

A pinch of sea salt

Directions:

Melt the butter in a small saucepan. Add the Sunbutter, cacao powder and vanilla extract and remove from the heat.

While the butter melts, place the oats, vanilla, coconut (if using) chia seeds and sea salt to a large bowl. Add the chocolate sauce and stir to combine. Use an ice scream scoop to shape into 8 round cookies, placing each onto a baking paper lined tray. If making bliss balls, take about a heaped tablespoon at a time and shape into balls.

Place in the fridge to harden.

*If you'd like to order Sunbutter remember to use the code PTJ197 to get 10$ off your first order.

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© 2018 Michelle Yandle Nutrition

Please Note: I do not provide the services of a licensed dietician, information received should not be seen as medical or nursing advice and is not meant to take the place of seeing licensed health professionals. Read the full health disclaimer here.

 

Michelle Yandle Nutrition

Waitara, New Zealand

michelle@michelleyandle.com