These haystacks are quick to prepare and so delicious you may want to double the recipe. They store well for up to a month in the freezer and are a great treat for well-behaved kids and adults.

Yields: about 2 dozen cookies

INGREDIENTS:

3 cups dried coconut
3 tablespoons almond butter or organic peanut butter
4-6 tablespoons agave nectar
4-6 tablespoons maple syrup
2 tablespoons organic coconut oil
1 teaspoon vanilla extract or 1/2 vanilla bean split and seeds scraped out
pinch sea salt
1-1/2 cups unsweetened cocoa powder, Valrhona and/or Green & Black recommended
1/4 cup cacao nibs, optional

PROCEDURE:

In a food processor, grind 1 cup dried coconut into a powder.
Add almond butter or organic peanut butter, agave nectar, maple syrup, organic coconut oil, vanilla, and salt and blend until well mixed.
Fold in remaining 2 cups of dried coconut, cocoa powder, and cacao nibs (if desired) by hand.
Roll 2 tablespoons of dough into a ball and place on a baking sheet. Flatten with the palm of you hand. Continue until you've used all of the dough.
Place in a sealed container with waxed paper. Place a piece of waxed paper between layers to keep them from sticking together. Freeze until firm (about 2 hours).

SERVICE

Serve straight from the freezer

LEFTOVER STORAGE

Store in a tightly sealed container in the freezer for up to 1 month.
Nutrition at a glance: 100 calories, 9 g fat, 2 g protein, 8 g carbs, 3 g dietary fiber, 25 mg sodium