2 1/2cupsfinely shredded unsweetened coconutor omit the coconut and use 3 cups rolled oats (GF)
1cupunsweetened big flake coconut
2/3cupdark chocolate chunksor chocolate chips, I use Enjoy Life
Optional: 1/2 cup almond or cashew butter
Instructions
In a large saucepan, combine the coconut sugar, coconut oil, and coconut milk. Bring the mixture to a boil, and boil for 2 minutes until the caramel thickens. Stir occasionally to keep the mixture from sticking.
Remove the caramel from the heat and add the vanilla, sea salt, and coconut or oats. Stir to combine. If you're using the almond or cashew butter, mix it in thoroughly.
Finally, add the chocolate chunks and combine, stirring as little as possible to keep the chunks intact.
Portion the cookies on a parchment-lined or non-stick baking sheet and let cool.
This version of no-bakes takes a full 3-4 hours to fully set up, but you don't have to wait that long because they're really good warm, and gooey. If you use oats in place of the coconut they will set up faster like classic no bake cookies.
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Notes
To keep this recipe 100% dairy-free, vegan, and allergy-friendly check the label on your choice of chocolate. The nutrition facts were calculated using the grain-free coconut flake version. There are fewer calories and less fat if you use the rolled oats which you can see reflected in my Healthy No Bake Cookie recipe.