Ingredients
Method
- Add the almond butter, Lakanto maple syrup, coconut oil, raw cacao powder, and vanilla bean paste to a medium saucepan.
- Set the pan over medium low heat and stir constantly until the mixture is melted, smooth, and glossy, about 8 to 12 minutes. Do not let it boil.
- Remove the pan from the heat and immediately stir in the shredded coconut until it is fully coated and no dry clumps remain.
- Let the mixture cool at room temperature for 20 to 30 minutes, stirring every few minutes, until it thickens and holds soft mounds on a spoon.
- Line a baking sheet with parchment paper. Scoop the thickened mixture onto the sheet into 18 even mounds, using a spoon or small cookie scoop.
- Refrigerate the cookies until firm, about 1 hour, or place in the freezer for 20 minutes for a quicker set.
- Store the cookies in an airtight container in the refrigerator for up to 1 week or in the freezer for longer storage.
Notes
- Use smooth, well stirred almond butter so the mixture combines evenly and does not separate.
- If the mixture looks oily after cooling, stir it a few more times and let it sit a bit longer before scooping.
- For a firmer, fudge like texture, keep the cookies stored in the freezer and let them sit at room temperature for 5 minutes before serving.
- You can substitute peanut butter for almond butter if paleo is not required, but it will no longer be paleo compliant.
- If the mixture looks oily after cooling, stir it a few more times and let it sit a bit longer before scooping.
- For a firmer, fudge like texture, keep the cookies stored in the freezer and let them sit at room temperature for 5 minutes before serving.
- You can substitute peanut butter for almond butter if paleo is not required, but it will no longer be paleo compliant.