Kataifi Cookies

 Ingredients:

125g kataifi
1/4 cup butter
180g chocolate
pistachio, toasted and chopped

While the kataifi is frozen, break it into small pieces. 

Heat the butter and toast the kataifi until golden brown. Set aside to cool.

Temper the chocolate and stir into the kataifi.

Use an ice cream scoop to divide into 8 equal balls and flatten them onto a sheet of parchment.

When they are partially set, dip one end into the pistachio. Alternately, sprinkle one side of them with the pistachio. 

Allow to fully cool in refrigerator before peeling of the paper. Store in a sealed container.

Banana Maple No Bake Cookies

Ingredients:

1 ripe banana, mashed
1/2 cup almond milk
2 tablespoons coconut oil
1/2 cup almond butter
1/4 cup maple syrup
1/4 teaspoon maple extract
pinch of salt
1/2 teaspoon vanilla
2-1/2 cups old fashioned oats

In a saucepan, combine banana, milk, oil, almond butter, and maple syrup. Bring to a simmer and allow to thicken, then remove from heat.

Stir in maple and vanilla extracts, salt, and oats. Allow to slightly cool and drop dollops of it onto waxed paper. Refrigerate to cool before serving.

No Bake Biscoff Cookies

Ingredients:

6 tablespoons coconut oil
1/2 cup almond or coconut milk
1-1/2 cup brown sugar
3/4 cup biscoff spread
2 teaspoons vanilla
1/2 teaspoon salt
3-1/2 cups oats (can substitute 1/2 cup of the oats with puffed quinoa)
15 biscoff cookies, broken into chunks (optional)

In a saucepan combine the oil, milk, and brown sugar. When sugar is dissolved stir in the biscoff spread, vanilla, and salt. Remove from heat and gradually fold in the oats followed by the biscoff cookies. Allow to slightly cool before placing dollops of the mixture on waxed paper. Refrigerate until set.

Chocolate Peanut Butter No-Bake Cookies

Ingredients:

1/4 cup coconut oil
1/4 cup almond milk
3/4 cup raw cane sugar
1/4 cup peanut butter
3 tablespoons cocoa powder
1 teaspoon vanilla
1-1/4 cup oats
1/2 cup salted pretzels, chopped (optional)
1/4 cup cocoa nibs (optional)
1/4 teaspoon sea salt

Melt the oil in a saucepan and add the almond milk and sugar. Stir until mixture simmers and add the peanut butter. Remove from heat and stir in the cocoa powder and vanilla. When mixture is uniform, fold in the oats, pretzels, cocoa nibs, and a pinch of salt.

Drop mixture by spoonful onto waxed paper and sprinkle with sea salt. Refrigerate until set.