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German Chocolate Brain Bombs

Prep Time15 mins
Total Time15 mins
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.
How to Toast Coconut in Oven
  • 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
Watch the coconut carefully...I leave the oven door open. It toasts quickly as it is high in beneficial fats.
NOTE: It is OK to toast more than you need and keep in freezer.