German Chocolate Brain Bombs
Servings: 36 cookies
Calories:
Ingredients
Dry Ingredients
- 1 cup toasted coconut unsweetened
- 1 cup Bob's Red Mill Gluten Free Old Fashioned Oats
- 1/2 cup Bob's Red Mill ground organic golden flax seed
- 2 Tablespoons AIM Cocoa LeafGreens
- 2 Tablespoons Nativas Raw Cacao or cocoa powder
- 1 Tablespoons Chia Seeds
- 2 scoops ProPeas vegan protein powder
- 3 Tablespoons Raw Cacao Nibs
- 2 Tablespoons chopped Pecans save for topping
Wet Ingredients
- 1/2 cup almond butter can sub sunflower butter for nut free
- 1/4 cup melted Coconut Oil extra virgin unrefined
- 1 teaspoon organic vanilla extract
- 1/4 cup raw local honey
Instructions
- Note: I use my Ninja Food Processor to mix this. It can also be done in a stand mixer with the paddle or by hand.
- Toast 2/3 cup Coconut in skillet (see how to toast coconut below).
- Put the remaining coconut in a small bowl or plate for topping, add the 2 Tablespoons chopped Pecans.
- Add Wet ingredients to coconut and stir well. (nut butter, honey, coconut oil, vanilla, blend well.
- Stir in dry ingredients, blend well. (Save pecans for topping).
- Make into balls. I use a small cookie scoop and cut the ball in half so two balls from each cookie scoop.
Notes
If you prefer flat cookies, just scoop your dough in a cookie scoop and flatten into a circle.
Freeze or store in refrigerator for one month.
How to Toast Coconut in a Skillet
Burns easily...no multi-tasking here!
- Preheat a medium sized skillet for 30 seconds.
- Add coconut and stir while over medium heat for 1-3 minutes until coconut started to brown.
- Remove from heat.
- Continue to stir in the pan until lightly browned.
- Preheat oven to 350 degrees
- Using a cookie sheet with sides, spread coconut in a thin layer. It is important for the cookie sheet to have sides to avoid spilling it everywhere.
- Bake coconut for 1 minute, stir or shake the pan.
- Put in another minute