Three ways to Chocolate Heaven: #1 No-bake Chocolate Treats.

No bake vegan brownie treats

I’m in a blissful chocolate dimension right now. I just ate more than my fair share of my “No-Bake Chocolate Treats.” I’m not sure I can do much more than type right now.

This recipe is a neighborhood favorite. I’ve given out the recipe to my local buddies, but I figure, why be stingy… I can share it online too.

Why might you want to try this recipe? It is made without the usual junkie ingredients. You could even call it raw, or vegan, but mostly you’ll want to call it up for a playdate…

I took these treats to the school playground yesterday afternoon- and they were scarfed down by teams of kids and parents.

Next time I’ll talk about my other two ways to chocolate heaven… chocolate bark and chocolate covered raisins.

No-Bake Chocolate Treats

Ingredients

  • 1/2 cup coconut oil
  • 1 cup cocoa
  • 1 cup maple syrup
  • 1 tsp vanilla
  • 1 1/2 cups shredded coconut (note, I love it with coconut, but when I’m out I just substitute using all rolled oats in the recipe)
  • 3 cups rolled oats (or instant oats)

Directions:

Gently warm up your coconut oil in a medium pot on low (if it is not already in liquid form). Once the coconut oil is fully melted, turn off the heat and remove the pan from the burner. Stir in the cocoa powder until completely dissolved.

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Stir in the remaining ingredients in the order listed.

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If you have parchment paper, use it to line an 8×8 pan. You can use a larger pan if you like them to be thinner. If you don’t have parchment, don’t sweat it – they don’t stick much. It just makes for easier cleanup.

Scoop the “goodness” out of the pot and press it into the pan. Refrigerate or freeze to set. After about 15 minutes in the freezer and slightly longer in the fridge – you can cut them up and do a little dance! :)

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And woo hoo, look what I found… a little recipe plug-in that makes my recipes printable. See below. Have a chocolaty day!

  • No-bake Chocolate Treats
    Print
    Ingredients
    1. 1/2 cup coconut oil
    2. 1 cup cocoa
    3. 1 cup maple syrup
    4. 1 tsp vanilla
    5. 1 1/2 cups shredded coconut (note, I love it with coconut, but when I'm out I just substitute using all rolled oats in the recipe)
    6. 3 cups rolled oats (or instant oats)
    Directions
    1. Gently warm up your coconut oil in a medium pot on low. Once the coconut oil is fully melted, turn off the heat and remove the pan from the burner. Stir in the cocoa powder until completely dissolved.
    2. ***If your name is Matt - make sure you heat the coconut oil BEFORE you add the cocoa powder or it really won't mix well.
    3. Stir in the remaining ingredients in the order listed.
    4. If you have parchment paper, use it to line an 8x8 pan or use a larger pan if you like them to be thinner. If you don't have parchment, don't sweat it - they don't stick much. It just makes for easier cleanup.
    5. Scoop the "goodness" out of the pot and press it into the pan.
    6. Refrigerate or freeze to set.
    7. After about 15 minutes in the freezer and slightly longer in the fridge - you can cut them up and share with friends!
    Soul Obvious http://soulobvious.com/
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