Vegan and sugar free, but still delicious! These coconut and cocoa cookies are very easy, quick and a totally satisfying snack for a sweet tooth.
In a bowl mix well:
Desiccated Coconut, 2 cups
Cocoa Powder, ¼ cup
Salt, ¼ tsp
In a small pot melt over very low heat and whisk to uniform consistency:
Maple syrup, ¼ cup
Almond Extract, 1 tsp
Coconut Oil, 3 tbsp
Peanut butter, ¼ cup
Add to dry items in the bowl and mix well. Refrigerate for at least 20 minutes. Form golf sized balls and place on baking tray lined with parchment paper. Bake in preheated oven, at 170 degrees Celcius, convection mode for 8 minutes. Turn oven off, and leave inside for another 10 minutes. Allow to cool, preferably on a wire rack to speed things up.