I LOVE Sunday nights because that’s when I take time to make something sweet and delicious for dessert…. for me.
Being that this is the season of Lent (Ash Wednesday to Easter), and I have chosen to participate in “giving up” something for forty days, I have stumbled into a personal quagmire. You see, I gave up flour and sugar until Easter. Flour and Sugar is dessert… That’s Sunday dessert….I miss Sunday dessert!
So before I either break Lent, or punch someone in the throat, I have chosen to improvise. These are a twist on the classic “No Bake Cookies”. I had all the ingredients on hand, they are scrumptious, … and I’m not cheating.
2 1/2 cups organic oats, toasted
1 heaping cup Crunchy Peanut Butter
2 tablespoons Black Onyx Cocoa Powder (it’s darker and chocolatier… use the darkest cocoa powder you have)
3/4 cup dark Agave Nectar
- Spread the organic oats out on a cookie sheet and toast in 400 degree oven.. 10-12 minutes. Remove and cool.
- Heat the peanut butter in a microwave 30-40 seconds. Add to a mixing bowl and add the agave nectar, and cocoa powder. Mix together to a dark sticky paste.
- Add the toasted spats and mix in to a nice “dough”. Spoon or scoop out (walnut to golfball size) onto lightly oiled/sprayed plate or parchment paper.
- Chill in the fridge at least 30 minutes.