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Pardon me while I go eat another one. Lick my fingers. And then nosh on just one more.

A couple of days ago I ventured out to Stop n’ Shop in search of the newest delightful non-dairy blend from Almond Breeze, Almondmilk Cashewmilk. Feeling especially crafty — Perhaps due to all of the Food Network Holiday Bakeoffs I’m watching — I grabbed a container of Unsweetened Vanilla and headed home.

I wanted to make a no bake cookie. Something both Paleo-lovers and sweet tooth savorers could enjoy. And so I made what I consider to be the ‘healthy’ equivalent to a Mounds candy bar.

Nosh your heart out, folks. I double dog dare you to eat just one.

Dark Chocolate Coconut No Bake Cookies [vegan, gf, dairy free]

Recipe modified from The Casual Craftlete

Ingredients: 

3/4 C coconut oil
2 C sugar
½ C Almond Breeze Unsweetened Vanilla Almondmilk Cashewmilk
4 TBSP cocoa powder
½ C almond butter
3¼ C oats (use gluten free if desired)
2 tsp vanilla extract

Directions:

In a medium saucepan over medium heat combine coconut oil, sugar, cashew almond milk and cocoa powder. Stir together and bring to a boil. Reduce heat and simmer for 5-10 minutes allowing all ingredients to combine.

In a separate large bowl stir together almond butter, oats and vanilla extract.

Turn off heat and slowly begin to combine saucepan ingredients into the dry ingredients. Stir continuously. Spray a shallow dish or 9×9 pan with cooking spray or coconut spray. Pour cookie mixture (which at this point is still soupy) into pan and refrigerate for 2 hours or overnight.

Using a melon baller, scoop cookies and round into balls. Store in the fridge … or eat them all in one sitting 🙂

What’s your favorite holiday cookie??

-TTT