So, if you follow the daily blog you'll know I've been loving these lately. Haystacks are a 'no-bake' cookie type confectionery that I had often growing up, usually with oats, cocoa, sugar and coconut. They've been around for AGES....there are even versions in a 1950's cookbook I have! To be honest, I forgot all about them until I saw them again on Pinterest but with peanut butter which was a new addition to me and I had to try them.

Well, the peanut butter was definitely a welcome addition - they were gorgeous, but, I found myself missing the coconut. Haystacks for me must have coconut, SO, I threw some coconut in as well. I also swapped the vegan butter with coconut oil and upped the cocoa powder from the original recipe as I felt it needed it.





Now, I'm so happy with these, great flavour and nice candy like, almost fudge like texture...and the best thing? They are so quick to whip up!! There have been many days the past couple of weeks I have needed something good, sweet and chocolatey and these have come to the rescue in no time at all. Perfect.





Recipe Notes





• Almost all recipes out there for these call for quick cooking oats. Honestly, I didn't bother and mine turn out fine. I do use Tesco value porridge oats though which have a very small flake which probably does make a difference. If you are not using that brand then you'll probably want to stick with quick cooking oats.

• I've used unsweetened peanut butter, soy milk and coconut here as there is enough sugar in them as is. If you use sweetened versions of those you may want to reduce the sugar a bit.

• If you use vegan butter in place of the coconut oil you can omit the salt.





Chocolate + Peanut Butter + Coconut Haystacks





• 40g / 2 Tbsp + 2 tsp solid coconut oil (or vegan butter)

• 150g / 2/3 cups white sugar, I used caster

• 40ml / 1.5 fl oz unsweetened soy milk

• 2 Tbsp unsweetened cocoa powder - measure then sieve so there are no lumps.

• 40g / 2 Tbsp + 2 tsp unsweetened peanut butter

• 70g / ¾ cup oats* see notes above.

• 20g / ¼ cup unsweetened desiccated coconut

• 1 tsp vanilla extract

• tiny pinch of salt





Line a chopping board or flat plate with baking or parchment paper and set aside.





In a medium sized bowl add the oats, coconut, peanut butter and salt. Don't mix it - just set it aside.





In a small saucepan add the coconut oil, sugar, soy milk and cocoa powder. Stir and slowly bring to the boil, if it starts to boil before the coconut oil melts then turn the heat down. Keep stirring and once the oil and sugar have melted, turn the heat up to high to bring it to a rolling boil. Once at a rolling boil, stop stirring and let it boil for exactly 1 minute. Now, take it off the heat and give it a good stir until it is no longer foamy. Add the vanilla and mix well - it will sizzle a bit. Scrape it all into the oat mixture and quickly give it a really good mix until the peanut butter and everything is very well blended.





Working quickly as these will set pretty fast, take a tablespoon of the mixture and drop them onto the paper lined board/plate. Use another spoon to push them off - not your fingers as the mixture will be VERY hot! You should get 9 large haystacks out of this, or 12 smaller ones. Tip - get some hot water into the saucepan now for easy cleaning :-)





Once they are all on the sheet pop it into the fridge for them to cool and fully set. I've not timed this but they do actually set and cool pretty quickly. Usually I keep these in the fridge but they keep out of the fridge just fine too.









Source : based on Chocolate Oatmeal No-bake Cookies from One More Moore.

Nutritional Information

: based on 1 large haystack out of 9





Calories: 199

Protein: 3.6g

Carbs: 27g

Sugar: 17.1g

Fibre: 2.2g

Fat: 9.2g

Sat Fat: 6g

Sodium: 19.1mg





...more no-bake treats

:

Bounty/Mounds Bars

Monkey Squares



