These no-bake cookies are based on one my mom used to make when we were kids that was nuts and oats held together with chocolate. This paleo version ditches the dairy ingredients and the rolled oats. It’s almost like a super nutty chocolate bark. I like it as little haystacks but you could make it even simpler by spreading it out onto a cookie sheet and then breaking apart pieces like chocolate bark. Or you could put them is simple candy molds if you want to get fancy. You can use semisweet, bittersweet or even super dark chocolate, depending on your preference. Makes: 1 dozen
Ingredients:
- 2 oz Semisweet
or Bittersweet Chocolate - 1 Tbsp Extra Virgin Coconut Oil
- ¼ cup Shredded Unsweetened Coconut
- ½ cup Sliced Almonds
- ¼ cup Walnuts, chopped
or 
, chopped1. Line a baking sheet or large plate with parchment paper or wax paper. Combine coconut, almonds and walnuts in a measuring cup or bowl.
2. Melt chocolate and coconut oil together in a large glass bowl in the microwave on medium power.
3. Stir in nuts into chocolate mixture.
4. Drop spoonfuls onto baking sheet while still warm. Refrigerate until set.
Do you need help finding any ingredients? Check out Important Pantry Items for the Paleo Baker.
AlisaW says
I’ve been waiting patiently for this post 🙂
Question – is the chocolate supposed to be in liquid form?
ThePaleoMom says
I use 2 oz of baking chocolate and then melt with the coconut oil (step 2). 🙂
Lois Kee says
Where can I purchase coconut oil?
Marcus says
That’s awesome, they are getting made tonight. I have some fresh coconuts in the house as well so may shave off some big shards of coconut and get that into the mix as well (having a bit of a coconut thing at the moment – can’t get enough of it).
Marni says
I loved these haystacks, or mudpies as we call them in our house. Can’t wait to try your recipe! Just might do it today, lol, just realized I have all the ingredients!
Anonymous says
Soooo, chocolate qualifies as Paleo? Can’t imagine that working, really.
ThePaleoMom says
Yes, dairy-free, soy-free dark chocolate counts. It is high in phytic acid so many people don’t tolerate it. Many people also need to be mindful of carbohydrate intake so I always urge caution/moderation with any paleo baking/treats/desserts. Really what makes these paleo is that they won’t cause cut irritation or inflammation for most individuals.
Hannah says
Most chocolate has soy, which isn’t paleo. Do you use chocolate that doesn’t have soy? If you do where can I find some?
Kristin says
I use the ‘enjoy life’ mini baking chips. I bought them in the natural section at Fred Meyer. By I’ve also seen them at whole foods, or amazon.
Tanya says
Any ideas on how to melt the chocolate without a microwave? In fact what are your thoughts on microwaving food? I gave mine away when I started reading about how it damages the molecules of your food. As a fibromyalgic I need to pay attention to how I heat up food and if microwaving is bad I don’t want to do it! I also don’t have a double-boiler or anything fancy. Would a glass dish set in some hot water on a low burner work? Also would butter work instead of coconut oil? I reacted badly to coconut oil twice so I cannot have that. Thanks for any help! ~Tanya
ThePaleoMom says
I have absolutely no reservations about using a microwave. The molecular changes caused by microwaving are the same changes caused by conventional cooking methods.
I think a bowl over some boiling water would work well. Or even straight in a saucepan on low heat, stirring frequently. And I think butter would probably work to substitute for coconut oil. 🙂
anon says
There is so much information out there about how horrible the microwave is to our health! For goodness sake. Check out Mercola.com he has lots of info. Not only on the changes it causes to the food, but the electromagnetic field it produces. That is just one of many that I’ve seen but he has good info on has his sources listed at the bottom of his article’s if you want more info still. We havent used or owned one in years, I really don’t think they’re necessary anyway!
Mary Lou Martin says
You are absolutely correct! Microwaving changes the molecular structure of the food and the body does not recognize it and therefore it causes inflammation and cell damage. No benefits whatsoever as no nutrients survive. I threw mine out 16 years ago and I have rarely been sick since. I also upped my green intake and eliminated refined foods. There are plenty of proven studies and research on the dangers of microwaving. Check the source of the study to see if it is credible as many are false reports made to benefit the source.
Shaz says
Yep. Just use a double boiler. Be very, very careful though that no water can get into the chocolate.
kmtm87 says
Thanks for this! I wanted to find a paleo alternative to this cookie! I have an incredible sweet tooth and these are my favorite!
Jacqueline says
Hi,I was wondering if it would make a difference if I used cashews instead of almonds? My son is not crazy for almonds! Also wanted to “Thank You” for such great info, your amazing!
Kim says
what if you used cocoa powder instead of the chocolate? Its VERY pastey!!
Lourdes says
Thank you for your recipes. I will try this today. My only quibble is suggesting the use of a microwave. This will cement further in the minds of those who follow you and value your recipes that microwaves are safe to use. They are not.
ThePaleoMom says
I have thoroughly researched the safety of microwaves and microwaved foods and stand by my use of them.
Barb says
I made these today and confess I added a heaping tablespoon of peanut butter (any nut butter would work) and they were awesome! I also used the microwave to melt the chocolate – Robb Wolf says the same thing about microwaves. Yea!! I don’t cook with mine, but it sure is handy for heating leftovers and water etc. Looking forward to your book – hope it’s coming soon!
Danielle says
I would just like to say that I make these on a weekly basis! I would also like to say the following: THANK YOU for this website. I can’t comprehend the amount of time and effort it must have taken/does take to compile and organize this valuable information in such a user friendly format. You have made being a new Paleo mom of 2 relatively easy for my family. I don’t know what I would have done without your freely shared knowledge. Finally, to Lourdes in the previous post, it is incredibly rude and disrespectful to use this forum to contradict or correct the lady who has taken her time to provide this website to the public. Your research findings hold zero weight and importance here. Thank you again!!!!!!!
Tamara says
Thank you so much for the recipe!!! It looks so quick and easy and fantastic. Can’t wait to make them for my family. I really appreciate all the recipes and sharing you do. You help me be creative in my Paleo cooking for my family. It is so helpful and you are so appreciated. Really, for those of you who don’t use a microwave…that’s not what this post was about. If you don’t use it, don’t use it. Nobody is forcing you to. Please don’t try to make it an issue when someone is just trying to share. It really makes me sad to think this great lady puts in her time sharing her heart and passion for cooking with others and all some of you get out of it is to find faults. Thank you again, PaleoMom, for all you do!! 🙂
Tamara says
And by my comments, I meant the post where someone is criticizing her use of a microwave, not those of you that just commented that they don’t use them, how else can you do this. 🙂
Rachelle says
I have to say I love your blog. I’ve just started the paleo lifestyle and you have every kind of recipe I could dream of. Thank you so much for sharing all the wonderful information and recipes.
Jackie (@jackie9023) says
Just made these today. SUPER DELICIOUS! So happy that a recipe came out how it was supposed to! LOVE!
cdelahunt2013 says
I’m imagining variations by adding a little dried fruit. I’m trying dried cherries first!
Mary says
can you substitute the coconut oil. Allergic to coconuts….
ThePaleoMom says
Yep. You can use butter, ghee, lard, palm shortening… any fat that is solid at room temperature but fairly soft.
flyrojack says
Made these w/ dark choc & threw in some cranraisin. Made the bark version & broke into pieces. It is very yummy – I made a double batch but fear it will not last long….
susan says
Can you toast the coconut before using?
Christina Feindel says
Of course, if you like! — Christina, Sarah’s assistant
Shanan says
does the coconut hold the haystack together or could I leave them out;) Not a coconut fan. 🙂
Christina Feindel says
You could try replacing it with nut or seed meal. – Christina, Sarah’s assistant
Erin says
You. Absolutely. Rock.
Liz says
After they have hardened in the frig, do you store them there or on the counter/pantry? Airtight container?
Thanks~ these look yummy!
Christina Feindel says
They should be stored in the fridge. – Christina, Sarah’s assistant
Lin says
Would unsweetened baking chocolate be ok to use? New to all this since my husband is now dairy free and grain free.
Christina Feindel says
Yes, you can use any kind of chocolate you like. – Christina, Sarah’s assistant
Cara says
For what i have made, they melt in hand very quickly and created quite a mess when eating. I think its because of the fact that room temperature is higher over here in Asia. Any idea to harden and hold it together a bit longer?
josephine rillo says
Is there a substitute for coconut oil?
Heather says
The semi sweet chocolate she recommends contains soy….. I’m confused…..does she still recommend this type?
I actually bought this brand and didn’t realize it contained soy until I got it home.
Andrea says
This was a huge hit with the fam! And I love how easy it was to make and how easy it was to get the ingredients 🙂 5 stars!
Sylvia says
There is added sugar in the semi-sweet and bitter-sweet chocolates. Do you have another alternative to using those? I would love to make this recipe! I am not PALEO, but I try to stay away from almost all of the same things you guys do. 😉
Thanks!
Kiersten Peterson says
If you want to stay away from sugar completely you could try unsweetened baking chocolate, however it is VERY bitter! -Kiersten