Talk about a happy accident. My friend Barb returned from Hawaii with a bag of macademia nuts for me, thanks Barb! I thought I’d try and make some sort of sweet treat with these nuts. And, it is hot right now so I decided not to use the oven. As my taste-tester Suzanne was enjoying the trial run she said these kind of taste like an almond joy. On the second try I used almonds. And it’s true, they taste like almond joys. Hope you enjoy this speedy, no bake cookie.

Almond Joy (copycat) no bake cookie

1 part almonds (or nut of choice)

2 part shredded coconut

1/2 part maple

1/4 part coconut oil, melted but not hot

1/4 part ground flax

1/2 part dark chocolate chips

Pinch salt (optional if you’re using roasted salted nuts don’t add)

In a food processor, add 1c almonds and pulse until you have small pieces (4 or 5 times). Add 2c shredded coconut, 1/2c maple syrup, 1/4c coconut oil (melted but not hot), 1/4c ground flax seeds, 1/2c dark chocolate chips (I used dairy free gluten free), and a small pinch of salt (optional, if you use roasted, salted nuts, don’t add extra salt). Pulse until a sticky dough forms.

Using 1.5T melon baller (the small scooper), drop onto waxed paper (or parchment) and refrigerate for 15-20 minutes. You could also use a heaping tablespoon if you didn’t have a melon baller. Or you could press these into an 8×8 pan.

 Store in fridge for 5-7 days (or freezes for six months).

Note

Using 1c of nuts this makes 24 balls and the small mound I ate right out of the bowl.