Makes 8 servings healthy fat
1 ¼ cups unsweetened coconut shreds
2 T coconut flour
3 T unrefined coconut oil, solid or slightly softened but still solid
¼ cup xylitol or stevia/pure monk fruit equivalent
Chocolate Drizzle (Hot Fudge)
3T Hershey’s regular cocoa powder or raw cacao
3T Vegan Butter (recipe here on my blog)
3T xylitol or stevia/pure monk fruit equivalent
Preheat oven to 350°F. Line a baking sheet with parchment paper.
If your coconut is larger flakes, add it to a food processor and pulse a few times to chop it into tiny pieces- but do not whiz up to a flour type consistency. Add the remaining ingredients and blend just until it comes together. It will be thick and sticky. If the dough is too dry, add a tablespoon of cold water and pulse, adding as much as you need to get a sticky dough
Using a small cookie scoop, scoop firmly packed balls of coconut mixture onto the prepared baking sheet, making sure to space balls evenly apart. Using the palm of your hand, flatten cookies to 1/3” thickness, or you can leave in the ball shape.
Bake for 15 mins, until a darker golden around the edges and very golden on top, being careful not to burn. Remove from oven and cool on the baking sheet for 15 minutes.
Add the Chocolate Drizzle ingredients to a small saucepan and place over medium heat. Stir and warm just until xylitol is melted and mixture is smooth. Taste and add more sweetener if you like. The Drizzle should be thin enough to drizzle, but it will thicken once cooled. This is also a hot fudge that you can put on coconut milk ice cream, or dip cherries in, or pour over pancakes. It will keep in the fridge for a couple of weeks.
Allow the Drizzle to cool before drizzling.
Place the cooled cookies on a plate and drizzle The Drizzle as you see fit (fo shizzle).