Equipment
- Baking sheet
- Parchment paper
- Double boiler (for optional chocolate drizzle)
- Mini processor (optional)
Ingredients
- 2 cups shredded coconut
- 1/2 cup tahini I prefer raw tahini for this recipe but roasted will work too.
- 1/2 cup maple syrup OR yacon syrup
- 1/4 cup coconut oil (liquified)
- vanilla seeds from one bean
- pinch of sea salt
Optional Ingredient
- 1/2-1 bar dark chocolate, whole for chocolate drizzle
Instructions
- Pulse shredded coconut in a mini processor (optional).
- Mix together all other ingredients (except the coconut) with a spoon, until well-combined.
- Add coconut to the mixture and mix again.
- Place approximately 1 tablespoon of mixture for each cookie on a lined baking sheet and freeze for 30-45 minutes.
Optional Drizzle
- While the cookies are chilling, heat 1-2 inches of water in the bottom pot of a double boiler.
- When water starts to boil, add 1/2 -1 whole dark chocolate bars to the upper pot and allow to melt.
- Once the cookies are ready (after approximately 30 minutes in freezer), remove them from the freezer and drizzle with dark chocolate.
Notes
Allow the chocolate to set and enjoy immediately or keep frozen for up to a week ( I bet they won’t last that long!:)
Delicious! Thank you.
My pleasure!! Its on repeat at our house 😉
I’m SALIVATING!!! Thank You!
So glad! Can’t wait to hear how you like them ?
The way your info was presented on instagram, I thought signing up would mean I got the overnight oats recipe with blueberries snd almond butter.
I’m sure this is a great recipe too but was a bit misleading.
Hmmm… well, I am sorry you felt it was misleading. The good news is the recipe for the overnight oats with blueberries and almond butter is available on my website. You can find it here Maggy: https://nourishedbodyandmind.com/project/overnight-oats-with-almond-butter-and-blueberries/ I hope you enjoy it and all the recipes that I offer for free to encourage your healthy eating. I spend a lot of time and energy creating and offering free resources, I am definitely not interested in misleading anyone.
I’m diabetic, do you know carbs on this recipe?
I do not have that information available. Sorry.
Great question!! When it says nourish body and mind for some it could be killing us.
Unfortunately many people have allergies or have difficulties with specific types of foods, Eva. If you have a specific question about this recipe or any of my recipes, feel free to ask. I will do my best to answer.
These are utterly incomparable to anything I’ve ever eaten before. Literally shattered my whole cookie ranking system. I want these for breakfast, snack, lunch, snack, dinner, and snack again. If I remember correctly, on the first day, I did in fact, do that exactly. Before making, I honestly expected to be grossed out (tahini?? + coconut??? = ????? ) or at best to find the cookies to be “eh” and thus I made a quarter batch (major mistake). However, as you have concluded by now, the opposite occurred: I fell in love. Raw, pure, organic love. Ode to tahini coconut cookies aside, I halved the maple syrup for a “less sweet” cookie, and was still plenty sweet from the desiccated coconut.
I am delighted! They are definitely one of my favorites! So glad you love them too!!!Thanks for sharing your experience.
What would you recommend using in place of the maple syrup? I’m diabetic and can’t use any sugar. They look scrumptious! Thank you!
You can try Yacon Syrup or stevia but I have not tried either one yet so can’t be sure how they will taste. I would probably add a little less and taste as you go along.
Do you have the nutritional values for your recipes! They look great. I’m concerned about the fat with the coconut oil and tahini!
I am so glad you like my recipes. Unfortunately, I do not provide nutritional values at this time. If you like, you can try subbing the coconut oil for a different oil (I would recommend something neutral like avocado or canola oil). Full disclosure, I have not tried it this way 🙂