Salted Chocolate Chunk No Bake Cookies
Salted Chocolate Chunk No Bake Cookies takes roughly 25 minutes from beginning to end. One portion of this dish contains about 1g of protein, 5g of fat, and a total of 80 calories. For 24 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 16. Plenty of people made this recipe, and 1537 would say it hit the spot. A mixture of vanillan extract, salt, coconut oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as an inexpensive hor d'oeuvre. It is brought to you by Go Dairy Free. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 15%. This score is not so excellent. Similar recipes include Healthy No-Bake Salted Dark Chocolate Chunk Oatmeal Cookie Bars, Salted Chocolate Chunk Cookies, and Salted Chocolate Chunk Cookies.
Servings: 16
Preparation duration: 25 minutes
Ingredients:
1/4 cup Dark Chocolate Chunks or Chips ( used Taza Semi-Sweet Squares to keep it “raw”)
Coarse Sea Salt (I used Himalayan pink salt) for sprinkling, optional
2 Tablespoons Coconut Oil, melted
1/4 cup Coconut / Palm Sugar
4 Ounces (3/4 cup) Raw Cashews
2 Tablespoons Raw Honey (or agave nectar for vegan)
1/2 Teaspoon Salt
1/4 Teaspoon Vanilla Extract
Equipment:
baking paper
food processor
bowl
frying pan
Cooking instruction summary:
Place the cashews, palm/coconut sugar, flaxseeds, and salt in your spice grinder or food processor, and whiz into a powder.Dump the cashew mixture into a small to medium-sized bowl and drizzle in the coconut oil, honey or agave, and vanilla. Stir well to combine and incorporate everything as evenly as possible.Stir in the chocolate chunks or chips to evenly distribute.Shape the dough into sixteen (more or less) balls, and flatten them gently onto a sheet or pan lined with a silicone baking mat or parchment paper. Really, you can shape them however you like, I just like to make them cookie-shaped.If desired, sprinkle the tops with a pinch of sea salt.Chill the “cookies” for 15 minutes in the freezer.Store them in the refrigerator or freezer, depending on how firm and cool you like them!
Step by step:
1. Place the cashews, palm/coconut sugar, flaxseeds, and salt in your spice grinder or food processor, and whiz into a powder.Dump the cashew mixture into a small to medium-sized bowl and drizzle in the coconut oil, honey or agave, and vanilla. Stir well to combine and incorporate everything as evenly as possible.Stir in the chocolate chunks or chips to evenly distribute.Shape the dough into sixteen (more or less) balls, and flatten them gently onto a sheet or pan lined with a silicone baking mat or parchment paper. Really, you can shape them however you like, I just like to make them cookie-shaped.If desired, sprinkle the tops with a pinch of sea salt.Chill the “cookies” for 15 minutes in the freezer.Store them in the refrigerator or freezer, depending on how firm and cool you like them!
Nutrition Information:
covered percent of daily need
