Step 1

Start by warming the peanut butter, coconut oil, maple syrup, almond milk, vanilla and cacao powder over low heat, stirring constantly until warm and starting to thicken.

Step 2

Remove from heat and stir in the oats and mix well to coat.

Step 3

lined with parchment paper or Silpat. Shape them nicely and flatten the tops a little if you like, or simply leave them in rustic looking mounds of chocolatey goodness.

Step 4

You can grab one after 30 minutes, but they set up best after 6 hours in the fridge.

Step 5

Recipe yields about 20 – 24 no bake cookies.

Step 6

Store the cookies in an airtight container for up to 2 weeks, or freeze for up to 2 months.