Calories: 134 Proteins: 3 Carbs: 11 Fibers: 1 Fats: 9 Serves: 14 Total time: 15M
1/2 cup creamy peanut butter
1/4 cup honey
1/4 cup BBF Virgin Organic Coconut Oil
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1 tsp pure vanilla extract
2 Tbsp BBF Organic Cacao Powder
1 cup quick cooking oats
1/4 cup shredded coconut
1/4 tsp sea salt
1. Line a baking sheet with parchment paper and set aside.
2. Heat peanut butter, honey, coconut oil, cacao powder, shredded coconut, salt and vanilla in a small saucepan over medium-low heat, stirring often, until combined and warm.
3. Then, remove the mixture from the heat and add in quick oats and stir until all combined.
4. Use a 1 Tablespoon measuring spoon to drop portions of the cookie mixture onto the prepared baking sheet. Use the back to press a well into the cookie and make it into the shape of nests. Continue until all the cookie mixture is used. Top with your favorite candy eggs. Chill in the refrigerator or freezer until hardened.
5. Serve cool or at room temperature. Store in an airtight container in the refrigerator.
6. Enjoy your Easter No Bake Cookies!
