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Double choc fudge oat no-bake cookies
Double choc fudge oat no-bake cookies

Before you jump to Double choc fudge oat no-bake cookies recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.

Many of us have been conditioned to believe that comfort foods are terrible and are to be avoided. At times, if your comfort food is made of candy or other junk foods, this holds true. Otherwise, comfort foods can be very nutritious and good for you. A number of foods really do raise your mood when you consume them. If you are feeling a little bit down and you’re in need of a happiness pick me up, try some of these.

It’s not hard to drive away your bad mood when you consume grains. Teff, barley, millet, quinoa, etc are all wonderful for helping you be in a happier state of mind. These foods fill you up better and that can help elevate your moods too. Feeling hungry can be terrible! The reason these grains help your mood so much is that they are easy to digest. You digest these grains more quickly than other things which can help promote your blood sugar levels, which, in turn, helps make you feel better, mood wise.

See, you don’t need to consume all that junk food when you wish to feel better! Try a few of these suggestions instead.

We hope you got insight from reading it, now let’s go back to double choc fudge oat no-bake cookies recipe. To cook double choc fudge oat no-bake cookies you need 12 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Double choc fudge oat no-bake cookies:
  1. Prepare 4 cups quick oats
  2. You need 1 1/4 cup sugar
  3. Provide 1/2 cup milk
  4. Take 10 tbsp peanut butter
  5. Take 7 tbsp fat spread
  6. Take 4 tbsp cocoa
  7. Use 2 tbsp coconut (optional)
  8. Use 1 tsp vanilla essence
  9. Take Pinch salt (optional)
  10. Use Chocolate topping
  11. Take 1 (80 g) slab dark chocolate (I used bacon)
  12. You need 3 tbsp milk of choice
Steps to make Double choc fudge oat no-bake cookies:
  1. In a food processor, add oats and blend for 10 seconds on low and set aside.
  2. On low heat in a pot, add milk, sugar, butter, cocoa and salt and let all ingredients melt while stirring.
  3. Once melted, bring the pot up to medium heat and let it boil for 1 minute and 20 seconds then return to low heat.
  4. Add peanut butter and vanilla essence to the pot and stir till it melts completely.
  5. Next, add in oats and coconut and mix till it's well coated in the sauce.
  6. Let it cool completely before dolloping 1 tablespoon of the cookie mixture onto a tray lined with parchment paper. Use a spoon to flatten the cookie and perfectly shape it. (You can absolutely use the palms of your hands to shape them if you'the like)
  7. Let in chill in the fridge for an hour or overnight before adding the chocolate topping.
  8. Break 1 slab of dark chocolate in a bowl with 3 tablespoons of milk and microwave at 20 second intervals. (don't forget to stir the chocolate at the end of each interval to avoid burning)
  9. Now that the sauce is ready, remove cookies from the fridge and you can dip, drizzle or smear your topping on however you like!
  10. If you have any leftovers you can store them in a container at room temperature or as I like to keep mine in the fridge and eat it chilled.

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