Presenting the 7th recipe in our holiday dessert series: a tasty plant-based twist on chocolate no-bake cookies. These babies are sweetened with dates, full of whole grain oats and have a coconut twist.
These no-bake cookies are made with sunflower butter which is simply sunflower seeds ground up into a paste. It’s found at most grocery stores with the nut butters. Choose an option without added sweeteners or oil. The ingredient list should only include seeds. A little salt is okay too!
Swapping out peanut, almond or another nut butter is an option. However, if you’re feeding anyone with a nut allergy, stick with sunflower butter.
Looking for more healthy holiday treats? Check out our 2nd Annual Holiday Treat Series.
Chocolate Coconut No-Bake Cookies
- Line a baking sheet with parchment paper.
- In a food processor, process dates and water until smooth. Add date mixture, maple syrup (or agave), almond milk and cacao to a medium saucepan and bring to a low boil over medium heat, stirring frequently.
- Once bubbling, let boil for 1 minute. Remove from heat and stir in sunflower butter and vanilla. Then stir in oats, shredded coconut and salt until mixture is fully mixed.
- Drop heaping tablespoon amount of mixture on to parchment-lined baking sheet. Sprinkle with additional coconut.
- Place baking sheet in freezer for 30-60 minutes to firm. Best served right out of the freezer.