Chocolate Coconut Haystacks
Chocolate coconut haystacks are simple no-bake cookies that require only 4 basic ingredients. The recipe is gluten-free and sugar free.
Servings: 12
Calories: 139kcal
Ingredients
- ¾ cup sugar free chocolate chips 140g ***see notes
- 1.5 cups shredded coconut unsweetened (desiccated coconut), 120g
- ¼ cup peanut butter smooth, 65g
- ¼ cup roasted and salted peanuts 35g
- ¼ teaspoon vanilla extract optional
Instructions
- Place the chocolate chips in a heatproof bowl and melt on a low heat over a pan filled with a little simmering water. Option to melt in the microwave in 30 - 60 second intervals, stirring in-between. Remove from the heat.
- Meanwhile, add the shredded coconut to a non-stick frying pan and toast on a medium/ low heat for 2 - 3 minutes until golden, stirring occasionally. Allow to cool.
- Add the optional vanilla and peanut butter to the chocolate and stir to combine until smooth. Fold through the shredded coconut and peanuts with a spatula. Taste and see if you want to stir in any additional powdered sweetener to adjust to your palate.
- Drop 2 tablespoon of mix per cookie in mounds on a parchment paper lined baking tray. You should get about 12 cookies. Flatten with the back of a spoon if you wish.
- Place in the fridge to set for 30 minutes or until firm.
Notes
3.3g net carbs per cookie. Makes 12 cookies.
*** If you cannot source sugar free chocolate chips, simply use a 90% chocolate such as Lindt or even an unsweetened chocolate. Add powdered sweetener to taste.
Important! Melt chocolate slowly and gently. It should be taken off the heat BEFORE it is fully melted. Then, let it sit and stir. If you heat chocolate too much it can seize and curdle.
Store in the fridge for 2-3 weeks or in the freezer for up to 3 months.
Nutrition
Calories: 139kcal | Total Carbohydrates: 8.9g | Protein: 4.9g | Fat: 9.9g | Saturated Fat: 4.9g | Fiber: 5.6g | Sugar: 1g