Peanut Butter + Toasted Coconut + Chocolate...
the combination of alllllll combinatons. Rightttttt?
I can't express how good. You must make these... and hopefully when you do, tag me @thedailykale on instagram! I am so excited for these cookies to be in your life.
I don't wanna waste anymore time with the chit chat, so I'll get right to it.. and as always, enjoy my friends!
Toasted Coconut Peanut Butter Patties
Recipe by: The Daily Kale
1/2 cup toasted coconut shreds
2 tbsp coconut flour
1 scoop protein powder
3 tbsp maple syrup (@choczero)
1 tbsp golden monkfruit
Pinch of salt
Coconut milk 4-5 tbsp or coconut creamer ( I used NutPods Coconut Macaroon)
Preheat oven to 350.
Mix all dry ingredients and stir. Add in wet ingredients and stir until combined. Shape into balls and then flatten with your hands.
Place on parchment paper lined pan.
Should make about 8-10 cookies depending on size. Bake for 17 minutes. Let cool completely.
* If not using protein powder sub 3-4 more tbsp of coconut flour.
Toasted Coconut Peanut Butter Caramel:
3 tbsp toasted coconut
1-2 tbsp coconut creamer (@nutpods) (optional)
2 tbsp peanut butter
3 tbsp maple syrup
3 tbsp coconut oil
* Sub coconut creamer for melted coconut oil
Once the cookies have cooled, place about 2 tsp of the caramel evenly right on top of the cookie.
Freeze for 20 minutes. * while it’s in the freezer, make your chocolate coating :)
1 cup chocolate chips (I used @choczero)
5-6 tbsp of canned coconut milk
Using a double boiler method, melt the chocolate chips and then add in the coconut milk and stir until smooth and creamy.
Dip the frozen cookies into the chocolate mixture and coat them completely in the chocolate tapping off the excess. Place them back into the freezer to set for about 20-30 minutes. Store in your fridge in an air tight container.