Low-Sugar Peppermint Haystacks

1

In a small saucepan on medium heat, combine the coconut milk, ghee and coconut butter. Warm until all are fully melted, then stir in your cacao powder, coconut sugar and peppermint extract. Stir until the sugar is dissolved.

2

In a separate bowl, combine the oats and shredded coconut. Pour your melted cacao mixture over top and stir until everything is coated. With clean hands, measure and roll out your cookies and place on a lined baking sheet. Sprinkle your crushed candy cane on top.

3

Once your cookies are rolled out, place in the freezer for 15 minutes to set, then serve. Store any leftovers in the fridge for up to 7 days.

4

Notes: Check your local health food store or your grocery store’s Caribbean section for coconut butter. To make these even more blood sugar balancing, add 3 Tbsp of collagen protein powder to your cacao mixture before folding into the dry ingredients.