Cacao Fudge Cookies {no bake}

Ingredients:

For the wet ingredients:

3 tablespoons (45 mL) virgin coconut oil

2 tablespoons (30 mL) sunflower seed butter or any nut butter will work too

1/4 cup (20 g) unsweetened cacao powder

1/4 cup (60 mL) pure maple syrup, or raw honey

1 teaspoon pure vanilla extract

For the dry ingredients:

7 tablespoons (50 g) gluten-free rolled oats

6 tablespoons (35 g) unsweetened shredded coconut

2 tablespoons (25 g) chia seeds

1/8 teaspoon fine sea salt, or to taste

Directions:

Line a large plate with parchment paper and set aside.

In a medium pot, melt the coconut oil over low heat. Whisk in the sunflower seed butter, cocoa powder, and maple syrup until smooth. Remove the pot from the heat and whisk in the vanilla.

Add the oats, coconut, chia seeds, and salt into the pot and stir well until combined. The mixture will be thick, dense, oily, and gel-like (from the chia seeds), but this is normal.

Scoop the dough and place the mound onto the plate, leaving a bit of space between each cookie.

Place the cookies in the freezer to set for about 10 to 15 minutes, until firm.

Store leftover cookies in an airtight container in the fridge for 1 week, or freeze them for up to 4 to 6 weeks. These cookies have the best texture/flavour straight from the fridge (rather than the freezer) so I prefer to store them in the fridge.