Iced Ceremonial Cacao Recipe
Elevate your summer mornings with a delightful twist on your routine cup of cocoa. This iced cacao recipe is not only incredibly easy but also perfect for those warm, sun-drenched days, bringing a refreshing and...
No-bake Vegan Chocolate Haystack
Soooo we made these yesterday, gobbled them all up, and they are SERIOUSLY good. And pretty darn healthy too 🤩.
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
🥥 1 cup shredded unsweetened coconut
🥥 3/4 cup granola (We used a sugar free granola from @thesourcebulkfoods but would recommend any muesli/granola mix you like, or just plan oats, or for lower carb you could just chop up some almonds).
🥥 pinch salt
🥥 2 tablespoons maple syrup (or a little more if you like sweeet)
🥥2-3 tablespoons Soma Cacao
🥥2 tablespoons coconut oil
🥥1 tablespoon cacao powder (for a little extra kick - totally optional)
🥥2 tablespoons unsweetened milk of choice
🥥1/2 teaspoon vanilla
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
1. Combine the coconut, granola and salt in a large bowl and set aside. Line a medium baking sheet with parchment paper.
2. In a medium saucepan combine the maple syrup, cacao, coconut oil and milk and bring to a simmer. Cook on a simmer for 2 minutes, stirring regularly with a whisk. Remove from the heat and stir in the vanilla.
3. Pour the liquid mixture over the granola and coconut mixture and stir well to combine.
4. Using a tablespoon, drop mounds of the mixture on to the prepared baking sheets, gently pressing them together with your fingers to form mounds. If desired, use your fingers and thumb to form an indent in the centre of each haystack to create a nest.
5. Refrigerate (for around 2 hours) or freeze (minimum 30 minutes) the cookies to set before serving. Fill with a couple more chocolate treats if desired. These will keep in a covered container in the fridge for up to a week or in the freezer for up to 2 months.
Inspiration comes from @fraicheliving 😍
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
🥥 1 cup shredded unsweetened coconut
🥥 3/4 cup granola (We used a sugar free granola from @thesourcebulkfoods but would recommend any muesli/granola mix you like, or just plan oats, or for lower carb you could just chop up some almonds).
🥥 pinch salt
🥥 2 tablespoons maple syrup (or a little more if you like sweeet)
🥥2-3 tablespoons Soma Cacao
🥥2 tablespoons coconut oil
🥥1 tablespoon cacao powder (for a little extra kick - totally optional)
🥥2 tablespoons unsweetened milk of choice
🥥1/2 teaspoon vanilla
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
1. Combine the coconut, granola and salt in a large bowl and set aside. Line a medium baking sheet with parchment paper.
2. In a medium saucepan combine the maple syrup, cacao, coconut oil and milk and bring to a simmer. Cook on a simmer for 2 minutes, stirring regularly with a whisk. Remove from the heat and stir in the vanilla.
3. Pour the liquid mixture over the granola and coconut mixture and stir well to combine.
4. Using a tablespoon, drop mounds of the mixture on to the prepared baking sheets, gently pressing them together with your fingers to form mounds. If desired, use your fingers and thumb to form an indent in the centre of each haystack to create a nest.
5. Refrigerate (for around 2 hours) or freeze (minimum 30 minutes) the cookies to set before serving. Fill with a couple more chocolate treats if desired. These will keep in a covered container in the fridge for up to a week or in the freezer for up to 2 months.
Inspiration comes from @fraicheliving 😍
- Tags: Healthy snacks Recipes
