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I love coconut! Let’s say part of my childhood memories taste and smell like coconut. Coconut flavored yoghurts, coconut oils and sunscreens, traditional coconut sweets, the unforgettable Bounty chocolates, everything smells like coconut, and I think my passion comes from there!
So, whenever I have the opportunity, I am there, creating something whose base is the beautiful coconut! I know it might be boring for some of you, but I’m sure many of you are on my team and you’re super excited!
Yes, because people that loves coconut, TRULY LOVES IT!
As I was in the mood for some cookies, but I didn’t want to, nor did I have a lot of time to waste, a recipe came up that doesn’t need an oven and only needs a stove to melt the chocolate! Yes, they are chocolate covered coconut cookies because I love this combination.
The ingredient that makes this recipe something truly special is the coconut I chose to use. The coconut I used in the recipe was Bett’r’s Coconut Chips Salted Caramel. If you’ve never tasted these chips do yourself a favor and taste it as soon as you can, because this is just beyond good! Super crunchy and with the perfect contrast and balance between the coconut flavor, the sweet caramel and the salty salt (obviously). It’s a real blast in your mouth! Seriously, after I’ve tasted these chips, every other kind of coconut is despised.
I won’t say you can’t use any other grated coconut in this recipe, of course you can, but the taste and experience will be completely different.
QUICK | SIMPLE | NO BAKE | GLUTEN FREE | YUMMY
As I said before, I didn’t really have time to be in the kitchen, but I was genuinely craving cookies and that’s how these little coconut and chocolate treats were born. So you know, if you don’t have time or if you like quick recipes and don’t spend a lot of time in the kitchen, this recipe is for you.
All you need is a food processor that will help you grind the ingredients that will shape the cookies and a stove that will allow you to melt the chocolate that will then cover them.
To make the cookies you can call the children to help, if you have them, they will love the process because as they are raw food cookies, the experience is almost like molding plasticine. I think it’s super important to involve children in these little tasks (whenever possible), they feel valued, learn and have fun at the same time.
Well, if the recipe is that fast, let’s not take too long to describe it, right? Let’s get to know the necessary ingredients.
70gr of Bett’r’s Coconut Chips Salted Caramel
100gr of medjol dates
120gr of dark chocolate
50 ml of soy milk (or any other)
70gr of Bett’r’s Coconut Chips Salted Caramel
100gr of medjol dates
120gr of dark chocolate
50 ml of soy milk (or any other)
1- Place the coconut chips and the dates in a food processor and grind until you get a dough that is easy to mold and that does not stick to your hands.
2- Transfer onto a sheet of parchment paper. Knead with your hands in order to create a cohesive ball, place another sheet of parchment paper on top, and with a rolling pin, roll out the dough to a thickness of about 0.5cm.
3- With the help of a circle-shaped dough cutter, cut the dough, thus creating your cookies.
4- Collect the pieces that are left over after cutting, knead again to form a ball, open again with the rolling pin and cut again. Repeat this process until all the dough is finished.
5- After the cookies are all cut, melt the chocolate in a bain-marie with the milk.
6- Finally, dip the cookies one by one in the chocolate, remove and place them on the parchment paper until it solidifies. You can decorate with grated coconut, or with confetti of your choice if you want something more playful and colorful.
7- If you don’t devour everything rigth away, keep it in the fridge for about a week.
1- Place the coconut chips and the dates in a food processor and grind until you get a dough that is easy to mold and that does not stick to your hands.
2- Transfer onto a sheet of parchment paper. Knead with your hands in order to create a cohesive ball, place another sheet of parchment paper on top, and with a rolling pin, roll out the dough to a thickness of about 0.5cm.
3- With the help of a circle-shaped dough cutter, cut the dough, thus creating your cookies.
4- Collect the pieces that are left over after cutting, knead again to form a ball, open again with the rolling pin and cut again. Repeat this process until all the dough is finished.
5- After the cookies are all cut, melt the chocolate in a bain-marie with the milk.
6- Finally, dip the cookies one by one in the chocolate, remove and place them on the parchment paper until it solidifies. You can decorate with grated coconut, or with confetti of your choice if you want something more playful and colorful.
7- If you don’t devour everything rigth away, keep it in the fridge for about a week.
* This recipe was supported by Pronatural.com.pt
* You can find the Bett’r’s Coconut Chips with Caramel and Sea Salt in the Pronatural online store with 10% discount when using the TAVG code
* If you use a coconut other than the chips, add a pinch of salt to the cookie dough.
* This recipe was supported by Pronatural.com.pt
* You can find the Bett’r’s Coconut Chips with Caramel and Sea Salt in the Pronatural online store with 10% discount when using the TAVG code
* If you use a coconut other than the chips, add a pinch of salt to the cookie dough.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!