 Peanut Butter + Toasted Coconut + Chocolate...
the combination of alllllll combinatons. Rightttttt? Y'ALL. 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 Ingredients Cookie: 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) Directions: 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. Note: * If not using protein powder sub 3-4 more tbsp of coconut flour. Toasted Coconut Peanut Butter Caramel: Ingredients: 3 tbsp toasted coconut 1-2 tbsp coconut creamer (@nutpods) (optional) 2 tbsp peanut butter 3 tbsp maple syrup 3 tbsp coconut oil Note! * Sub coconut creamer for melted coconut oil Directions: 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 :) Chocolate coating: 1 cup chocolate chips (I used @choczero) 5-6 tbsp of canned coconut milk Directions: 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. #thedailykale Substitutions:
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 Look I’m in love with @sietefoods mini bunuelos and I don’t care who knows it ! they are cinnamon-y toast crunch heaven. I love them plain don’t get me wrong- but I knew they’d be the perfect coating to this. And it didn’t disappoint! So if y’all are lucky enough to find these somewhere- I highly recommend trying this out. Otherwise you can totally leave them off and their still very good! Tag me on instagram @Thedailykale if ya make it !
Mint Chocolate Fudge Crunch Balls Recipe by The Daily Kale Ingredients: 1 cup almond flour 1 scoop collagen ( @vitalproteins) 5 tbsp. almond butter 5 tbsp. cacao powder (@navitasorganics) 3 tbsp. maple syrup or sugar free 1-2 tbsp. coconut milk can* 1.5 tsp peppermint extract 1 tbsp. golden monkfruit (or coconut sugar) Pinch of cinnamon Pinch of salt 1/4 cup @sietefoods mini bunuelos (crushed) Directions: Stir all dry ingredients together in a bowl until any and all clumps are out. Set aside. Boil a pot of hot water. Add wet ingredients into the bowl with the dry mixture. *Start with 1 tbsp. coconut milk. Add in the other tbsp if your mixture is not fudge-y enough. Turn off heat for the boiling water. Place bowl on top of the pot and stir until it becomes a paste. Similar to a less wet brownie batter. Take 1 tbsp. at a time and with your hands shape them into balls. Roll the balls around in the crushed mini bunuelos. Set in freezer for 15 minutes. Then enjoy! *Store them in an air tight container in the fridge. |
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