Ingredients:

  • 1/2 cup (115g) unsalted grass fed butter
  • 1 1/2 cups (240g) coconut sugar
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (25g) unsweetened dark cocoa powder
  • 2/3 cup (165g) natural creamy peanut butter
  • 1 tbsp (15ml) pure vanilla extract
  • 1/4 tsp fine sea salt
  • 3 cups (270g) quick-cooking oats

Instructions:

  1. In a heavy-bottomed saucepan, combine the butter, coconut sugar, milk, and cocoa powder over medium heat, stirring constantly until the butter melts and the sugar dissolves.
  2. Bring the mixture to a full rolling boil (bubbles that cannot be stirred down). Once boiling, start a timer and boil for exactly 60 seconds. Remove from heat immediately after.
  3. Quickly stir in the peanut butter, vanilla extract, and sea salt until smooth. Fold in the quick-cooking oats until fully coated. Use a 2-tablespoon scoop to drop mounds onto parchment paper and allow to set for 30 minutes until firm.