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

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

1. Line a baking sheet with parchment paper or a silicon baking sheet.
2. Combine all of the ingredients in a large bowl and stir to coat.
3. Scoop the mixture with a spoon and shape into a biscuit-like shape and transfer to the prepared baking sheet.
4. Repeat with remaining mixture. Once complete, transfer to the freezer for 15 minutes.
5. 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