Two words: chocolate candy.
- 1/2 cup coconut
- 2 cups vegan chocolate chips (I used a 12-oz. bag of Whole Foods 365 brand Dark Chocolate Baking Chunks)
- 1/2 cup pitted, finely chopped Medjool dates or dried cherries
- 1/4 cup finely chopped pecans
- 1/4 cup almond butter
- 2 tbsp. brown rice syrup
- 1 tsp. vanilla
- dash of cinnamon
Heat a small skillet and toast the coconut. I used coconut flakes — not the fluffy snow of our childhood, but the thick, wide chips from the bulk section — and broke them up with my hands. Stir with a wooden spoon until golden in parts, being careful not to burn. Pour into a bowl and set aside.
In a small saucepan, melt the chocolate chips, stirring frequently with a spatula. Pour into the bowl with the coconut flakes. Add the rest of the ingredients and stir to combine. You may want to try cherries instead of dates to add a bit of tartness — the chocolate is already quite sweet, and the dates make it even sweeter.
Drop spoonfuls of the chocolate dough on parchment paper, or be prepared to later wrestle a butter knife under each one. Don’t try to roll into neat balls — it won’t work. Place in fridge until hardened, about 10 minutes.
Adapted from Awesome No-Bake Chocolate Cookies in The Gluten-Free Vegan by Susan O-Brien