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Perfect for when chocolate cravings strike - super quick and easy to make, packed full of health giving ingredients, great texture and so yummy. The chia seeds add a great source of Omega 3s, the raw cacao is packed full of anti-oxidants, essential minerals and feel-good vibes, almond butter choc full of vitamin E and healthy fats, as well as scrummy coconut for texture and coconut oil for lean healthy fats that are great for the body and skin. If you need a gluten free option, just switch your oats to gf, and you could also make them nut free by substituting the almond butter for any seed butter.
These cookes really need to be kept chilled as they'll lose their shape at room temperature, so keep them in the fridge.
2 tablespoons organic virgin coconut oil (melted)
2 tablespoons nut butter (I love almond butter) or sunflower butter for nut-free version (well-stirred to avoid excess oil)
Â¼ cup raw cacao powder
Â¼ cup maple syrup (can use a little more or less to your taste)
1 teaspoon pure vanilla extract
7 tablespoons rolled oats (I use gluten free)
6 tablespoons unsweetened dessicated coconut
2 tablespoons chia seeds
1/8 teaspoon sea salt / pink himalayan salt , or to taste
Line a large plate or baking sheet with baking paper and set aside.
In a medium pot melt the coconut oil gently over a low heat. Then whisk in the nut butter / sunflower butter , cacao powder and maple syrup until smooth. Remove the pot from the heat and mix in the vanilla extract.
Add the oats, coconut, chia seeds and salt into the pot, mix well until everything is combined. The mixture may be quite thick, oily and gel-like â€“ this is totally ok!
Using a spoon or ice-cream scoop, spoon portions onto the baking sheet in a mound-like shape leaving some space between each cookie.
Place in the freezer to set for about 15 minutes until firm, then put in the fridge
Should last in an airtight container in the fridge for about a week, but they also freeze well. Best served from the fridge to keep their shape and texture.