Ingredients
Scale
- 1/2 cup creamy, all-natural peanut butter
- 1/4 cup coconut butter, not oil
- 2 Tbsps maple syrup or raw honey
- 3 Tbsps unsweetened cacao powder, sifted
Instructions
- Line a baking sheet with parchment paper.
- In a bowl, whisk peanut and coconut butter with maple syrup/honey until combined.
- Add sifted cacao powder and stir until mixture resembles cookie dough.
- Take about 1 spoonful and roll into a ball. Place on lined baking sheet.
- Flatten each ball with the back of a fork into cookie shape. Repeat with remaining mixture.
- Freeze at least 30 minutes to firm up.
- Store in airtight container in fridge up to 2 weeks, or in freezer up to 3 months.
Notes
- Eat straight from freezer or fridge for a crunchy chocolate treat.
- Use a cookie scoop for uniform sizes.
- Adjust sweetness with more or less maple syrup or honey as preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian