Step 1

Line a baking sheet with parchment or wax paper.

Step 2

Add coconut sugar, almond milk, cocoa powder, and coconut oil to a medium saucepan and bring to a low boil over medium heat, stirring frequently.

Step 3

Once bubbling, let boil for 1 minute. Then remove from heat and add peanut butter, oats, shredded coconut, vanilla and salt and stir to combine + fully incorporate all ingredients.

Step 4

Drop heaping Tablespoon amounts (I used this cookie scoop!) of the batter onto the prepared baking sheet and sprinkle with crushed peanuts and/or additional flaked coconut (optional).

Step 5

Let sit at room temperature until cooled and hardened - about 25-30 minutes.

Step 6

Keep leftovers covered at room temperature or in the refrigerator for up to 3 days, though best when fresh.