Hey there chocolate lovers. With Valentine’s Day is around the corner, I wanted to share my favorite no-bake chocolate cookies that are both delicious and pretty healthy as far as desserts go. They’re gluten free, dairy free, high in omega 3 fatty acids and taste like heaven!
Prep Times: 20 minutes
Yield: 2 dozen (larger cookies)
1 cup finely chopped almonds, cashews, pecans or walnuts
1.5 cups semisweet or dark chocolate chips
1/2 cup nut butter (I use sunflower for the omega 3)
1/3 cup walnut or coconut oil
1 cup shredded unsweetened coconut flakes
Optional: a few drops of peppermint oil if you’re into mint chocolate 😉
- Line a cookie sheet with parchment paper.
- Process nuts in a food processor until very finely chopped (almost ground). Set aside.
- Combine chocolate, nut butter, and oil on low heat in a medium saucepan 2 to 3 minutes or until it has a smooth consistency and chocolate is melted. Remove from heat and stir in peppermint oil, shredded coconut and nuts.
- Drop by tablespoon or teaspoon onto parchment-lined baking sheets. Refrigerate/freeze at least 30 minutes or until the cookies harden. Store in an airtight container in the refrigerator.
***If you have the extra time, I encourage you to soak the nuts overnight (up to 24 hours) in warm water and salt and then dehydrated prior to putting them into your food processor. The warm water will neutralize many of the enzyme inhibitors and increase the bioavailability of many nutrients, especially b-vitamins. The salt helps activate enzymes that deactivate the enzyme inhibitors present in nuts. Then dehydrate or bake on the lowest setting possible until completely dry to return them to their crispness (this step is important, as any remaining moisture in the nuts or seeds can cause them to mold). You’ll also find them more flavorful after this process.***
Good luck and enjoy 🙂