Alright, technically I know that Christmas is over now, but I still had this one recipe kicking about, so be like me and just embrace the season for a little bit longer (I mean technically it’s still considered Christmas break right? Right???? Exactly).
Now I’ll be one of the first to admit that these little coconutty bites of goodness are not the prettiest Belles at the ball, but good things come in ugly packages (that’s how that expression goes right? 😉 ). Besides, let’s all turn over a new leaf here people and stop judging a book by it’s cover, because appearances can be deceiving, beauty is only skin deep, things aren’t always what they seem and, most importantly, it’s what’s inside that counts (are you clichéd out yet? 😉 ). Particularly when it comes to these little gems. They may look square, but rest comfortably in the knowledge that they are most assuredly not (ok, well they are literally square, but get over yourself for a second there Mr/Ms Reality/Fact Obsessed. Otherwise, no cookies for you! 😉 ).
I mean, just look at the inside of these! They’re creamy and coconutty and I threw in some toasted oatmeal for flavour and as a slight thickener (ummm…and fibre I guess? There you go! Now it doesn’t matter that it’s a new year and you’ve promised yourself no more cookies for a while. You’re getting some fibre, plus good fat from the coconut, and did I mention the cashews for some needed textural contrast and…uh…protein? Or something? 😉 ).
So why not take some of the “bite” out of the winter chill, make these cookies/ candies and sink your teeth with gusto into the New Year!
Happy New Year everyone!
Yield: 64 bites (or less if you cut them larger)
- 1/4 cup canned coconut milk/cream
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla
- 1 cup icing sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1/2 cup toasted oatmeal flour (make this by pouring oatmeal in a pan on medium heat for about 5-7 minutes or until starts to toast and get a nutty smell. Pulse in a food processor or spice grinder to powdered consistency)
- 3 cups unsweetened shredded coconut
- 1/2 cup coarsely chopped cashews
- 1/2 cup whole cashews (optional)
- 2 cups vegan chocolate chips
- 1-2 teaspoons coconut oil
- Lightly grease an 8×8 glass dish.
- In a medium bowl, whisk together the coconut milk, coconut oil, vanilla, icing sugar, cinnamon and lemon juice until fully combined.
- Stir in the toasted oatmeal flour, coconut and chopped cashews.
- Press into prepared dish, smoothing the top out with the back of a spoon or bottom of a glass.
- If using, gently press your whole cashews into the top of your mixture (you’ll basically want 1 cashew to top each piece after, so place accordingly depending on the size you plan on cutting these. They’re pretty thick and you’ll also be dipping them in chocolate after, so I cut them into tiny squares)
- Place dish in the freezer for a few hours until firm. Remove from freezer and cut into 1-2 inch squares.
- Line a baking sheet with wax paper.
- In a microwave safe bowl, place your chocolate chips and coconut oil and microwave for 1-2 minutes (removing after 1 minute and stirring until smooth. Only add more time in 30 second increments if it hasn’t completely melted after a bit of stirring).
- Dip each “bite” in chocolate and place on prepared baking sheet.
- Place baking sheet in refrigerator or freezer until chocolate has solidified.
- Store in the refrigerator.