These no-bake chocolate cookies are a delicious, keto-friendly treat that satisfies chocolate cravings without so many carbs and refined sugar. The combination of creamy nut butter, rich cocoa, hemp hearts and chewy coconut flakes create a unique texture (a hard chocolate/cookie cross) with plenty of flavour.
Setting the cookies in the freezer is a must, the fridge just won’t cut it. I also found using silicone mini muffin trays is vastly easier than a hard muffin tray as you can pop them out no problem. I’m now just a little addicted to these cookies, they are an indulgent, nutritious snack with none of the usual unhealthy ingredients.
No Bake Chocolate Keto Cookies
3/4 cup coconut oil
3/4 cup peanut butter or almond butter
1/4 cup cocoa powder
1/2 cup Monkfruit sweetener or palm sugar (I found 1/2 cup Monkfruit sweetener to be enough but you can add more)
1 teaspoon vanilla extract, optional
1 cup unsweetened coconut flakes
1/3 cup hulled hemp hearts
Celtic salt for topping, optional
Method
Combine the coconut oil and peanut butter in a saucepan over medium heat.
Mix well as they melt and combine.
Next add the sweetener, vanilla and cocoa powder, stir again.
Once melted completely remove from the heat and add the hemp hearts and coconut flakes.
Stir well to combine and then let cool slightly.
While still runny spoon into two mini muffin trays, silicone is best. Fill up each well until 3/4 full.
Add a wee sprinkle of Celtic salt.
Place the silicone trays into the freezer for around 20 minutes until set. Remove from trays and store in an air tight container in the freezer.
The original recipe is from Annie the gluten-free blogger who is behind Maebells https://www.maebells.com/
About The Author: Triona
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