December 19, 2016
Desserts, Cookies, Dropped,
Grains, Oats, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Small Batch Cooking, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, Hanukkah, July 4th, Kwanzaa, Labor Day, Ladies Luncheon, Mother's Day, New Years, Passover, Picnic, Potluck, Regional Holiday, Romantic Dinner, Rosh Hashanah, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Winter, Weeknight Meals, Gluten-Free, Kosher, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Kid's Lunches, Spring more
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"As I was looking for a recipe for a dessert I could bring to a gathering where there where a lot of people attending with food allergies, I noticed this was not an easy task!! So I decided to look for one I could modify and I found one here by luvcookn, #recipe25044 I made a batch as per her recipe ingredients and directions then made a batch with allergy free ingredients/substitutes and it turned out great!!! So here it is my allergen free remake of luvcookn's yummy recipe. Oh and by the way both are delicious!!!"
Stir together the coconut palm sugar, cocoa powder, coconut oil and coconut milk in a large pot and cook over medium heat until the mixture starts to bubble; remove from heat and stir in pure vanilla extract.
Stir in the oats and coconut making sure everything is coated with the cocoa/sugar mixture.
Drop by spoonful on top of a wax paper lined baking sheet; place in refrigerator to harden.
Store in an air tight container.