If you were born before the year 1995, you will remember the no bake chocolate haystacks being one of the most popular cookie recipes out there. It is hard to believe how many different recipes there are on the market today.
Pastry Chefs are most definitely more creative but before the internet, you looked for your recipes from a cookbook, and those were normally passed down generations, you would most definitely always find a recipe for the no-bake chocolate haystacks. Today’s day these are not as well known but man they are so delicious! I have got to try to make a come back on these little gems!
I remember helping my mom make these cookies and applying the pure science of the exact time that the sugar, milk, and butter had to be boiled and you would test it by dropping it in a glass of water and if it hardened into a ball, the mixture was ready.
My mother’s recipe was timed, with handwritten notes all over the page and she had every step calculated and it worked like a charm, every single time. That is the thing about baking, every exact move and measurement needs to be precise.
But I am more of a ‘fly by the seats of my pants’ gal with my motto to keep it shit simple (KISS Model), I much prefer throwing things together and see what I come up with, so I took a simple approach when making this recipe and I am really happy with the outcome. For other recipes of mine, visit my recipe blog by clicking here.
When cooking low-carb, to be honest, I am not certain you can use that test of boiling the sweetener and dairy, but when I say no bake, I mean no bake. The recipe below for the low-carb no bake chocolate haystacks really have no baking required, and only 1 minute in the microwave to melt your coconut oil or butter if you are substituting.
The recipe below calls for the confectioners swerve and the reason for that is because of its consistency. You can use a granular sweetener, however, you will compromise the smooth texture and will likely get that crunch sugar consistency.
To avoid that you can do one of two things: First, you could place the granular sweetener in a food processor and blend on high until it forms a powder OR second, you could let the sweetener sit in the warm oil to break itself down prior to adding the other ingredients.
Just remember you are not cooking this dish, so the form that the sugar is in prior to adding it to the recipe is the exact consistency that it will be when you add it to this dish.
If you do know this dish from before your low-carb days, you know that it has coconut in it, however, the recipe below is designed to be dairy free, so it has 3 different recipe ingredients from the coconut: Coconut Oil, Shredded Coconut, and Coconut Flour.
If you are not a fan of coconut, you can make some modifications. Change the coconut oil for butter, the coconut flour for almond flour (Add 2 extra tbsp) and omit the shredded coconut all together, but the consistency will be runnier. You could also add 1/2 cup of chia seeds to add more protein and fiber to the dish.
This recipe is nut-free but it doesn’t have to be! An awesome and delicious addition is peanut butter! No need to change anything with the ingredients below, just add in 1/4 cup of peanut butter and it will elevate the flavor and the fat content!
Peanuts are a great nut to use on the ketogenic diet and low-carb diet because of the Fat: Protein: Carb ratio. But they do have carbs so you really do need to watch how many of them you eat. It is shocking when you start to portion your peanuts how little of them are considered a healthy portion size. Definitely not a free food!
Let’s get to this recipe for no bake chocolate haystacks.
Low-Carb No Bake Chocolate Haystacks
- 1/2 cup confectioners swerve
- 1/2 cup coconut oil
- 1/2 cup cocoa powder
- 1 cup hemp heart seeds
- 2 tbsp flax seeds
- 1 & 1/2 cups unsweetened shredded coconut
- 2 tbsp coconut flour
- 1/4 tsp Himalayan salt
- 1/2 tsp vanilla extract
- In a large glass microwave-safe dish, add the coconut oil, place in microwave to melt – less than 1 minute
- Remove from microwave and add the swerve and cocoa powder and stir until it is combined
- Add the remaining ingredients to the mixture and stir, once a consistent mixture is formed, scoop heaping tablespoon cookie servings onto a covered baking sheet or plate and cool in refrigerator or freezer until cookies are solid, remove and store in an air-tight container or Ziploc bag in the refrigerator or freezer.
Note: The mixture looks crumbly but once cooled it will set into cookies, but must be kept cold when storing.
Calories per serving: 123 | Fat: 11g | Whole Carbs: 8g | Fiber: 3g | Sugar Alcohols: 4g | Net Carbs: 1g | Protein: 3g