Cracky Samoas (copyright: Kerry Carven)
Modified from Vanilla & Lace
Makes about 20
1/2 cup pure agave (I used light)
1/4 cup baking cocoa
1/4 cup almond milk
1/4 cup virgin coconut oil
1/4 cup peanut butter (I used fresh ground from Whole Foods)
2 cups old fashioned rolled oats (I used gluten-free)
1 teaspoon vanilla
pinch of salt (plus a little more)
In a medium sauce pan, mix agave nectar and baking cocoa. Add almond milk and coconut oil. Stir over medium heat, and bring to a boil. Boil for one minute. Remove from heat. Stir in peanut butter, vanilla, salt and oats. Drop by spoonfuls onto cookie sheets lined with wax paper. Stick the pan into the refrigerator until the mounds are set.
Awwww yeah, it's Friday. Have a great weekend!