Craving for chocolate this coming Christmas Season? These no-bake fudge treat recipes will give you the early Christmas feel. Fast and easy to prepare and we promise you that this recipe is delicious and healthy.
One of the ingredients that make this recipe healthy is Coconut oil and with the help of sunflower seed butter, it will make our Coconut oil chocolate base creamier and tastier!
Some of you might ask what are the benefits of sunflower oil? Well, first of all, Sunflower seed oil helps moisturize your skin and helps you fight acne. Not only that but Sunflower seed is high in Vitamin E an antioxidant that helps protect skin cells from harmful UV rays from the sun and other environmental stressors.
This is not your ordinary Chocolate Fudge cookie! And to make it healthier we will include Chia seeds which is a good source of omega-3 fatty acids, fiber, antioxidants, iron, and calcium. We also want to add a little kick of macaroon flavor and texture so let’s add some shredded coconut.
These treats will soften a lot at room temperature, so I recommend eating them straight out of the fridge.
For the wet ingredients:
1. 6 tbsp. (90 mL) virgin coconut oil
2. 4 tbsp. (60 mL) sunflower seed butter
3. 1/2 cup (40 g) unsweetened cocoa powder
4. 1/2 cup (120 mL) Organic Sweetener or to taste
5. 2 teaspoons pure vanilla extract
6. 4 tbsp. (60 mL) Elite Protein Chocolate Powder
For the dry ingredients:
1. 8 tbsp. (100 g) gluten-free rolled oats
2. 12 tbsp. (70 g) unsweetened shredded coconut
3. 4 tbsp. (50 g) chia seeds
4. 1/4 teaspoon fine sea salt, or to taste
1. Line a big plate with parchment paper and set aside.
2. Next, In a medium pot, over low heat melt the coconut oil. Put in the sunflower seed butter, cocoa powder, Elite Protein Chocolate Powder, and Organic Sweetener until smooth. Remove the pot from the heat and whisk in the vanilla.
3. Put the oats, coconut, chia seeds, and salt into the pot and mix well until combined. The mixture will be thick, dense, oily, and gel-like (from the chia seeds), but this is normal.
4. Using a retractable ice cream scoop (approximately 2 tablespoons/30 mL) or simply a spoon, scoop the dough and place the mound onto the plate, leaving a bit of space between each cookie.
5. Place the cookies in the freezer to set for about 15 to 20 minutes for best result, until firm, or simply chill in the fridge if you have the patience.
6. Store leftover cookies in an airtight container in the fridge for 1 week, or freeze them for up to 4 to 5 weeks. These cookies have the best texture/ flavor straight from the fridge so I prefer to store them in the fridge.