These almond-buttery, coconutty no-bake cookies are a favorite of ours all year long, not just at Easter. Roll them into small balls and store in the refrigerator for a quick treat.
Just Like Honey is a honey substitute made from brown rice syrup, and it really does taste, well, just like honey! Agave nectar is another vegan honey substitute that is generally available at supermarkets and natural food stores.
makes about 33 honeybees
1 ½ cups oat bran
1 cup very finely shredded coconut flakes (sweetened or
unsweetened, your choice)
1/8 cup cocoa or carob powder, plus extra for decorating
1 TB vanilla extract
¼ cup almond butter
½ cup “Just Like Honey” or agave nectar
For this recipe the coconut flakes should be very small -- just a bit larger than the oat bran flakes. If they are too big, pulse them down to size in a food processor fitted with the metal S blade.
Line a baking sheet with parchment paper and spray with nonstick spray. Set aside.
In a large mixing bowl, combine the oat bran, coconut, 1/8 cup cocoa or carob powder, vanilla, almond butter, and liquid sweetener. Knead well with your hands until the mixture holds together well.
Pinch off bits of dough (about 2 tsp.), roll them into ovals and place them on the baking sheet. Dip your fingers into a bowl of water if necessary to keep the dough from sticking.
Dip a toothpick into cocoa or carob powder and press two or three lines into the top of each “honeybee” to create stripes. Gently insert an almond slice into each side to resemble wings.
Store in the refrigerator.