Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted creamy almond butter
  • 2 Tbsp cacao powder (OR unsweeteened cocao powder)
  • 1/2 cup maple syrup (, (can sub with any other liquid sweetener such as Lakanto SF maple syrup or honey if not vegan))
  • 1 Tbs dairy-free sugar-free chocolate chips (, we like Hu's Kitchen gems or Lily's Sweets)
  • 1/4 cup coconut oil (, measured while solid)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1/2 cup unsweetened flaked coconut
  • 1/2 cup sliced almonds OR chopped pecans (, roughly chopped until they resemble the size of quick oats)
  • 1/3 cup coconut butter (coconut manna) (, melted)
  • 1/4 cup maple syrup (, (can sub with any other liquid sweetener such as Lakanto SF maple syrup or honey if not vegan))
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup finely chopped pecans (, plus more chunky pecan pieces for topping - if desired)
  • 2 tablespoons dairy-free sugar-free chocolate chips (, melted)

Instruction

  • PREPARE THE BAKING SHEET: Line a baking sheet with parchment paper and set aside.
  • MIX THE WET INGREDIENTS: Combine almond butter, cacao powder, maple syrup, chocolate chips and coconut oil in a saucepan over medium-heat, stirring continuously until it starts to boil. Allow the mixture come to a rolling boil for 1 minute (use a timer or count) and immediately turn off the heat. Do not go over 1 minute. Remove from heat and stir in vanilla and salt.
  • ADD THE DRY INGREDIENTS: Add chopped coconut flakes and chopped nuts and stir until completely combined and sticks together to form a dough. If dough is too dry, add more nut butter or maple syrup and if the dough is too wet, add a little bit more chopped coconut flakes or try chilling the dough for 10 minutes for the mixture to dry up.
  • SHAPE INTO COOKIES: Using a small cookie scoop or a grab 1.5 tablespoon-sized amounts and press firmly into a ball. Drop cookies onto a prepared baking sheet and press down gently to flatten and make a slight indentation in the cookies. Chill in the fridge for 20 minutes, or until cookies are set.
  • MAKE THE FROSTING: In a microwavable bowl or small saucepan over medium heat, melt the coconut butter then stir in maple syrup and vanilla. Add shredded coconut and pecans and stir until combined. Add more coconut butter if mixture seems too dry or more shredded coconut if mixture seems too wet.Chill mixture in fridge for 30 minutes or freezer for 10 minutes.
  • Spread a spoonful of frosting over the tops of cooled cookies. Sprinkle with more pecans if desired and drizzle with melted chocolate using either a spoon or a zip-top bag. Enjoy immediately or chill in the fridge for 1 hour for a thicker frosting.Store remaining cookies in an air-tight container in the refrigerator.