Frozen Chocolate Coconut Haystacks
August 11, 2010
This recipe comes from Green Goddess Renee Loux
YIELDS: 2 DOZEN
These haystacks are quick to prepare and so delicious you may want to double the recipe. They store well for up to a month in the freezer and are a great treat for well-behaved kids and adults
We made these treats for our July Yoga Teacher Training weekend and they kept us going for hours!
INGREDIENTS
- 3 cups dried coconut
- 3 tablespoons almond butter
- 4-6 tablespoons agave nectar
- 4-6 tablespoons maple syrup
- 2 tablespoons organic coconut oil
- 1 teaspoon vanilla extract
- pinch sea salt
- 1-1/2 cups unsweetened cocoa powder or raw cacao powder 1/4 cup cacao nibs, optional
PROCEDURE
- In a food processor, grind 1 cup dried coconut into a powder.
- Add almond butter, agave nectar, maple syrup, organic coconut oil, vanilla, and salt and blend until well mixed.
- Fold in remaining 2 cups of dried coconut, cocoa powder, and cacao nibs (if desired) by hand.
- Roll 2 tablespoons of dough into a ball and place on a baking sheet.
- Flatten with the palm of you hand. Continue until you’ve used all of the dough.
- Place in a sealed container with waxed paper. Place a piece of waxed paper between layers to keep them from sticking together. Freeze until firm (about 2 hours).
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