With so many people having intolerances and allergies to nuts (our family included) it can be hard to find non bake foods and bliss balls that don’t contain nuts. This recipe is the answer. They are delicious served as per below or without the chocolate and made into bliss balls. They’re a winner for that 3pm munchie time too! I use Lindt 70% dark chocolate because it’s the lowest percentage we can go before they start adding milk solids and soy lecithin. Let us know if you give these a go 🙂
Coconut Chocolate Cookies
(about 12 cookies)
- 1 cup (95 g) unsweetened shredded coconut
- 10 Medjool dates, pitted
- Optional: 3-4 drops of pure vanilla extract
- ⅓ cup (75 g) dark chocolate chips
- ½ tsp coconut oil
Heat a nonstick pan over medium heat and add the shredded coconut, stirring occasionally, until lightly toasted. Remove from the heat.
Place the toasted coconut, dates, and optional vanilla into a food processor and pulse until combined. Continue to process until a dough begins to form.
Line a baking tray with a silicone mat or baking paper.
Roll the dough into small balls and place it on the prepared sheet. When all are formed, press the balls with the back of a glass to form a flat cookie. Place in the freezer for 10-15 minutes to become firm.
In the meantime, place the chocolate chips and coconut oil in a microwave-safe bowl and heat in 20-30 second intervals, stirring each time, until melted.
Remove the cookies from the freezer and dip them into the chocolate to fully coat the bottom. Once chocolate has hardened, turn over and drizzle the remaining chocolate over the top. Place in the refrigerator until the chocolate hardens.
These will keep for a week in a sealed container in the refrigerator (if they last that long).
You can also just leave them rolled in balls and don’t add the chocolate and you have a great bliss ball for the kids lunch boxes.