I hope everyone is doing well as we are transitioning into Spring. With the coming of warmer weather the thoughts of swimsuits have been dancing in my head. I had been so good when I was eating Paleo. I got to my ideal weight. I 
thought I was invincible. I thought I could eat anything and not gain weight. I found out that was not true. I have put on an extra 7 pounds. I know that is not the end of the world but when you are 5 feet 1 inch tall there is not a lot of room for error. My friend Brittany and I have agreed to encourage each other as we take off those unwanted pounds. I am going back on the Paleo friendly diet. I need my sweets. This recipe is perfect. It satisfies the sweet tooth and it is really healthy. I will keep you posted on the weight loss. Enjoy these treats whether you are watching your weight or not.
No Bake Coconut Cookies
3 1/2 cups of unsweetened coconut (Note you can use 2 cups of rolled oats and 1 1/2 cups of coconut if you want)
2/3 cup honey (available at your local meat market)
1/2 cup coconut oil (available at your local butcher shop)
1 cup almond butter (available at your local meat market)
2 teaspoons vanilla extract (available at your local butcher shop)
6 tablespoons dark cocoa powder (available at your local meat market)
Optional–coconut sugar and Himalayan pink salt to sprinkle on top
Line 2 baking sheets with parchment paper.
Put the coconut flakes in a bowl (add oats if you are using in the recipe and mix with the coconut).
In a medium pot over medium heat, combine the honey, coconut oil and almond butter. Stir continuously until the mixture is melted and mixed evenly.
Remove from the heat and add the coconut flakes (and oats mixture) stirring continuously. Add the vanilla extract and the cocoa powder and stir until the mixture becomes thick.
Drop heaping tablespoons of the mixture onto the cookie sheets. If desired, lightly sprinkle with the coconut sugar and sea salt on top of each cookie. Place the cookie sheets in the freezer for at least 20 minutes.
Take the cookies out of the freezer. Place in a Ziplock bag to store. You can store in the freezer or the refrigerator.
You will be amazed how many “cookies” this recipe will make. Until next time…From our Butcher Block to your Table.
This recipe was adapted from Dr. Axe.
