Melt chocolate slowly in a bowl over simmering water (double boiler). Dip almonds in the melted chocolate, a few at a time, and place them on a baking sheet lined with parchment paper. Refrigerate until chocolate hardens. Add about 2 teaspoons of melted coconut butter to the top of each cookie, then sprinkle top with shredded coconut.
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2 tsp coconut oil 18 – 20 Unreal candy gems Instructions Preheat the oven to 350 F and line a large baking sheet with parchment paper. Add the shredded coconut in an even layer and toast in the preheated oven for 8-10 minutes or until lightly toasted. Remove from the oven and allow to cool before adding to a large mixing bowl.
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24 Cadbury mini eggs, jelly beans or macadamia nuts* Instructions Preheat oven to 400°F. Spread the shredded coconut onto a …
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Double boiler method of melting. Place chocolate in a glass bowl. Place the bowl over a pot of simmering (not boiling) water. The water in the …
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Add your coconut milk and continue blending, scraping down the sides. Once a thick dough remains, remove and place in a large mixing bowl. Lightly wet your hands and form small balls. Place on the lined baking tray and press each ball into a cookie shape. Place cookies in the freezer to firm up. Once cookies are firm, melt your chocolate chips.
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These no bake coconut cookies are the perfect thing when you need a healthy treat in a flash. They come together super quick and are loaded with healthy ingredients. Plus, they're grain free, keto, & sugar free too! These cookies are basically like a raw coconut macaroon, aka "Super Tasty Easy Peasy Low-Carb On the Fly Sweet Treat", aka
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Preparation Line a baking tray with wax paper. In a large microwave-safe bowl, combine chocolate chips and peanut butter chips and microwave at 50% for 1 minute. Stir. Continue microwaving in 10 second intervals, stirring in …
2 1/2 cups shredded unsweetened coconut I used finely shredded 1/2 cup almond flour 1/3 cup coconut oil 1/2 cup keto maple syrup Instructions Line a large plate or baking tray with parchment paper and set …
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food processor, double boiler (saucepan + bowl) Ingredients 2 cups shredded coconut, unsweetened 2 cups almond flour 6 tablespoons extra virgin coconut oil, melted (or 4 tablespoons coconut oil & 2 tablespoons MCT oil) 1 …
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¼ cup shredded coconut Instructions Line a baking sheet with wax paper. Set aside. Combine peanut butter, honey salt and coconut oil in a saucepan and heat until combined. Add vanilla and cocoa powder. Stir until well combined. Add quick-cooking oats and mix well. Add coconut and stir until completely combined.
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1. Whisk together the honey, melted butter, peanut butter and cocoa powder in a large bowl. 2. Add the oats and coconut and mix well to combine. 3. Divide the mixture into 10 even balls. Flatten and shape into cookies in a large plate or tray that will fit in your fridge. Place into the fridge to firm up for at least an hour.
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Immediately add coconut flakes and pecans, and salt, stirring until completely coated in the chocolate mixture. Drop by large spoonfuls onto a parchment paper lined baking sheet and let cool for at least 30 minutes. Store in an airtight container or freeze. Notes For crunchier cookies, toast the coconut flakes and pecans first.
Instructions Melt the cacao butter and chocolate chips in bowl over simmering water (double boiler). Remove melted chocolate from heat, then whisk in the cacao powder, coconut oil, honey and almond butter. Chop the pecans in a food processor and add it to the chocolate mixture along with the shredded coconut and mix to combine ingredients.
To make these chocolate cookies vegan choose the coconut oil option rather than using butter or ghee ( clarified butter ). Keto No-Bake Sugar-Free Gluten-Free Vegan Option 8 Ingredients Carbs per cookie: 3.74g (based on a batch making 24 servings). Check out the full recipe on Ketogasm. 6. No-Bake Protein Powder Cookies
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Heat the coconut butter until smooth. Remove from heat. Stir in remaining ingredients. Mold approximately 2 tablespoons of the mixture into a ball. Flatten partially and make a small indentation in the middle. Place them in a small container, lining with parchment paper if desired. It's a bit helpful, but not necessary.
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These no bake chocolate coconut nests are such an easy Easter treat only require three ingredients: shredded coconut, chocolate chips and candy eggs! Preheat oven to 400°F. Spread the shredded coconut onto a baking sheet for toasting. Place in oven for 5-10 minutes, until coconut is a light golden brown color.
These delicious Easter Cookies Nests require no baking and take less than 30 minutes to make. Your kids will love the sweet chocolate cookies, topped with coconut and chocolate covered almonds! Gluten-free, Vegan, Paleo.
These keto coconut cookies are soft, chewy, and full of sweet coconut flavor, you won't believe they are low carb! 4 ingredients and no baking required! Line a large plate or baking tray with parchment paper and set aside.
Melt the chocolate. Pour the chocolate over the toasted coconut and toss to fully coat the shredded coconut in chocolate. Use a cookie scoop (or your hands) to form the egg nests. The egg nests should be a rounded dome (don’t flatten them!). Carefully place 2-3 candy gems on top of the egg nests.