Sometimes I just have to f*ck around with an already amazing recipe, to try and make it “MORE”… to make it healthier, whole-foodier, sugar free, lower carb, potentially paleo, etc etc etc.
This week I experimented with the spectacular recipe contributed by Brandi for last year’s “Ain’t that America?” post. I hope you love it as much as I, and my diet-restricted comrades, have enjoyed it 🙂
No Bake Cookies, Militant Foodie Style!
2 cups raw sunflower seeds (hulled)
2 cups cashew (salted, halves and pieces)
2/3 cup coconut oil
2 ½ cup stevia bake-able blend (or equivalent of 2.5 cups sugar)
4 Tbs cocoa powder
4 oz special dark chocolate bar
2/3 cup almond milk
2 tsp vanilla extract
4 cups oats (be sure to use gluten free if serving these to someone with sensitivities)
In a food processor or blender, blend the sunflower seeds, cashews and coconut oil until smooth.
Transfer nut mixture into a large sauce pan, and simmer over low heat, adding the dark chocolate, cocoa powder, sweetener, vanilla and almond milk. Stir until uniformly mixed.
In a large bowl, combine all the ingredients and mash, moosh and squish… until the oats are evenly distributed.
Drop the dough onto wax paper or parchment paper to cool. If you are in a rush, you can transfer to the fridge to “set”.
I suggest making these “cookies” right before bed, because they are even YUMMIER the day after you make them, but they very rarely survive that long!
You can make the cookies any size you like, but I have calculated the caloric damage for a 40 cookie batch.
nutrition estimates for the MilitantFoodie version of the No-Bake cookie
A kid-friendly, guilty-free Dark Chocolate Experience!