NO-BAKE CHOCOLATE COCONUT COOKIES
These are super yummy and super easy! The combination of the chocolate, coconut, and oats is wonderful. No baking required! These also freeze well.
Provided by Tammy Oberlin
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper.
- Mix oats and coconut in a large bowl until thoroughly combined.
- Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.
Nutrition Facts : Calories 157 calories, Carbohydrate 26.4 g, Cholesterol 0.4 mg, Fat 5.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 55.7 mg, Sugar 18.2 g
CHOCOLATE - COCONUT NO BAKE BARS
This recipe was sent to me on Face Book, and while I tried to make it fit the similar ones I found on here, it was enough different that I felt I needed to post myself. Making today and hope I'm not making a duplicate. Love chocolate and PB, add coconut and I'm all in. Serving size is not listed so have to guess at that, and cooking time is an estimate on cooling
Provided by Bonnie G 2
Categories Dessert
Time 1h15m
Yield 1 9x13, 24 serving(s)
Number Of Ingredients 8
Steps:
- Melt peanut butter, honey and coconut oil over medium-low heat.
- Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla.
- Stir until chocolate is entirely melted.
- Pour into a 9x13 pan and cool in the fridge.
- When it's set, cut into bars and enjoy.
- Store in the fridge. If they last that long!
NO-BAKE CHOCOLATE COCONUT CRICKET BARS
These no-bake bars make for the perfect afternoon snack and are packed with protein from the powder that's farmed sustainably at a cricket farm in Canada. The cayenne pepper delivers a subtle undertone of heat to these intensely chocolaty oat-and-nut bars.
Provided by maryjjohnson34
Categories Bar Cookie
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Mist 8-inch (2 L) square glass baking dish with cooking spray; line with parchment paper, leaving 1 inch (2.5 cm) overhang on two opposite sides. Set aside.
- 2. Pulse oats in food processor until chopped. Add coconut, dates, 1/2 cup 100% PC cricket powder, pecans, maple syrup, cocoa powder, chocolate chips, vanilla, salt and cayenne pepper. Pulse just until mixture comes together, two to three times. Add one tablespoon of water; pulse, adding more water one teaspoon at a time if necessary until mixture is sticky and holds together when pressed between fingers; 10 to 15 seconds.
- 3. Press into prepared baking dish. Cover and refrigerate for three hours. Lifting with parchment, transfer to cutting board. Cut into 12 bars.
- Chef's tip: The bars need at least three hours in the fridge to set, but you can make them up to two days ahead. Once bars are sliced, store them in an airtight container, layered between parchment paper, in the fridge or freezer.
Nutrition Facts : Calories 162.8, Fat 8.5, SaturatedFat 4.2, Sodium 101.3, Carbohydrate 22.6, Fiber 3.5, Sugar 13.7, Protein 2.4
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