Keeping with our theme of no bake desserts to help during these warm days of August we have a unique recipe from Sally’s Baking Addiction. This Gluten Free recipe will be a tempting treat for the whole family. It also offers alternatives to nuts and sweeteners. This tasty treat will not last long in any home. A Downloadable/Printable version can be found at the end of the recipe. We hope you will enjoy this delicious treat that will be the hit of any Barbecue.
1/2 cup honey*
1/4 cup unsweetened cocoa powder
1/4 cup coconut oil**
1/2 cup creamy or crunchy peanut butter
1/4 teaspoon salt
1 cup sunflower seeds***
1 and 1/4 cup chopped peanuts (I used dry roasted + salted)
Line a large cookie sheet with a silicone baking mat or parchment paper. Set aside.
In a small saucepan over medium heat, combine the honey, cocoa powder, and coconut oil. Stir until all is melted. The mixture will be very thick. Allow to boil for about 1 minute. Remove from heat and stir in peanut butter and salt until completely smooth.
Add the sunflower seeds and a peanut, mixing well to make sure all is coated with the chocolate/peanut butter mixture. Drop mixture into small piles on prepared baking sheet using a spoon. Each should measure roughly 1.5 Tablespoons of “dough”, to make 15 cookies or you can make them as big or small as you wish.
Transfer cookies to the refrigerator and allow to set, about 1 hour. Serve cookies immediately to avoid the chocolate from melting. Store cookies in the refrigerator (covered) for up to 7 days.
*Sweetener: Maple syrup may be used instead of honey.
**Coconut Oil: Only butter is a suitable substitute.
***Sunflower Seeds: Instead of sunflower seeds, use all peanuts or substitute another nut.
Nut Free Version: Use sunflower seed butter and all sunflower seeds.