No Bake Chocolate Haystack Cookies
August 2, 2017 by
Leanne Vogel
November 2, 2018
One of my favorite fat bombs right now! And, a little bit of a different approach than I normally take with a fat bomb recipe. Drizzle with your favorite chocolate for added chocolate awesomeness. Macros: 78% fat, 19% carbs, 4% protein
Eating Style:
Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian
Prep Time:
Serves:
10
Ingredients
- 1 cup (100 g) unsweetened shredded coconut
- 1/4 cup (52 g) coconut oil, melted
- 1/3 cup (27 g) cacao powder
- 3 tablespoons erythritol, xylitol or monk fruit sweetener
- 2 tablespoons melted cacao butter
- 1 tablespoon cacao nibs
Instructions
- Line a baking sheet with parchment paper or a silicon baking sheet.
- Combine all of the ingredients in a large bowl and stir to coat.
- Scoop the mixture with a spoon and shape into a biscuit-like shape and transfer to the prepared baking sheet.
- Repeat with remaining mixture. Once complete, transfer to the freezer for 15 minutes.
- Remove from the freezer and serve. Alternatively, keep on the counter in an airtight container for up to 3 days, or in the fridge for up to 2 weeks.
Nutrition Information Per Serving
Calories:
142
Calories from Fat:
130.5
Total Fat:
14.5 g
Saturated Fat:
11.6 g
Sodium:
3 mg
Carbs:
8.2 g
Dietary Fiber:
2 g
Net Carbs:
6.2 g
Protein:
1.1 g
Hi! I’m Leanne
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
