Mexican Hot Chocolate Oatmeal Drops (No Bake)
 
Prep time
Cook time
Total time
 
Author:
Serves: 36 drops or cookie bites
Ingredients
Instructions
  1. Cook coconut in medium saucepan over medium-low heat until lightly toasted, stirring constantly, about 3 to 4 minutes. Remove the coconut to a large bowl. Increase the heat to medium, add the pepitas to the pan and cook until lightly toasted, stirring frequently, about 2 to 3 minutes. Remove the pepitas to the large bowl, add the oats, and stir all three ingredients together.
  2. Place the saucepan back on medium heat. Add the cinnamon, chili powder, cumin and cayenne and cook 1 minute, stirring constantly. Add the coconut oil and let melt. Stir in the sugar and cook until dissolved, stirring frequently. Stir in the coconut creamer, almond butter and cocoa powder and bring to a boil, stirring constantly, and boil for 1 minute; remove from the heat and stir in the vanilla.
  3. Pour the chocolate mixture over the dry ingredients in the large bowl and mix well. Drop the mixture by the slightly heaping tablespoonful onto wax paper. Let cool.
  4. Store the oatmeal drops in the refrigerator.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/no-bake-mexican-hot-chocolate-oatmeal-drops