Gluten, dairy and sugar free
1. Combine the oats, dried coconut and salt in a bowl and set aside.
2. Melt the coconut oil in a saucepan over low heat.
3. While the coconut oil is melting, place the almond milk in a small bowl and sprinkle the gelatin over the top. Let it sit for a few minutes to let it "bloom." This will prevent hard gelatin "globs" in the final product. After a few minutes, whisk the gelatin into the milk.
4. Add the milk and gelatin mixture, cashew butter, and cocoa to the saucepan and whisk to combine.
5. Remove from heat and whisk in the vanilla and stevia.
6. Add in the oats, coconut and salt mixture and stir to coat.
7. Drop by spoonfuls onto parchment paper; or press them into cookie cutters or molds (grease with coconut oil).
8. Allow them to cool in the fridge or freezer. They will set and hold together after they have cooled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: Servings | ||
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Calories: 843 | ||
Calories from Fat: 522 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58g | 77 % | |
Saturated Fat 49.2g | 246 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 657.5mg | 23 % | |
Potassium 622.4mg | 16 % | |
Total Carbohydrate 70.9g | 21 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 67.8g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 843
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