Coconut cardamom haystacks are a quick and aromatic treat, ideal for fans of tropical and spicy flavors. These no-bake desserts are simple to make with just a few ingredients, making them perfect for a fast and satisfying sweet fix.
This recipe is part of my Feel Good Treats Summer series, where we’re all about enjoying your favorite treats but making them healthier so you feel really freaking good! All the treats are damn delicious and also happen to be gluten-free, dairy-free, refined sugar-free, anti-inflammatory, and mostly vegan.
I started developing these feel-good treats after being diagnosed with Lyme disease. Check out the story and video here!
Watch the how-to video for this recipe on Instagram and TikTok.
Coconut Cardamom Haystacks
Course: Dairy Free, Feel Good Treats, Gluten Free, No Refined Sugar, Vegan20
servingsStore in the fridge. They also store well in the freezer in a covered container for a few months.
Ingredients
2 ½ cups shredded unsweetened coconut *
1 ½ cups rolled oats
¼ teaspoon salt
¾ cup maple syrup
½ cup cocoa powder **
⅓ cup coconut oil
½ cup unsweetened oat milk (can use nut milk of choice)
2 teaspoons vanilla extract
½ teaspoon nutmeg
2 teaspoons cardamom powder***
Small pinch of salt
- Toppings
chocolate chips/nibs or a bar of dairy free chocolate
Directions
- In a large bowl, combine the coconut, oats and salt, Mix and set aside.
- Line two medium baking sheets with parchment paper.
- In a medium saucepan combine the maple syrup, cocoa powder, coconut oil and oat milk and bring to a simmer.
- Cook at a simmer for 2 minutes, stirring regularly with a whisk to combine.
- Remove from the heat and stir in the vanilla, nutmeg, cardamom and salt.
- Pour the liquid mixture over the bowl of dry ingredients and stir well to combine.
- Using a tablespoon or your hands drop (or roll into balls in your hands) mounds of the mixture on to the prepared baking sheets.
- Use your hands to press the mixture tightly together so they form mounds. Press your thumb in the middle to form an indent in the centre of each haystack and place a chocolate nib, chunk of chocolate or a few chocolate chips into the well.
- Refrigerate (for around 2 hours) to set the haystacks before serving. Enjoy!
- *I use 1 ½ cups chunky coconut ribbons and 1 ½ cups of shredded coconut
- **If possible, use a good quality cocoa powder, as it will really improve the flavour. Some cocoa powders are poor quality, and have been sitting on a shelf for so long they are rather bitter in taste.
- *** Cardamom not your thing? Feel free to omit the spices and make a “plain” version.
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