This recipe was born out of a happy, if slightly overwhelming, problem. Right as my husband and I were about to hit the road in our motor home, we were gifted a truly ginormous box of monk fruit–sweetened chocolate—144 bars! With limited space, I had to get creative. That’s when I perfected these no-bake chocolate haystacks. The secret, I discovered, is full-fat coconut milk, which creates a perfectly rich and fudgy texture that holds everything together. They’re the ultimate easy, low-carb treat for when a chocolate craving hits!
Ingredients
• ½ cup / 95 g erythritol
• ¼ cup / 60 ml full-fat coconut milk
• 3 tablespoons coconut oil, ghee, or cacao butter
• ¼ cup / 20 g cocoa powder
• ⅓ cup / 30 g unflavored MCT oil powder, optional
• 2 cups / 200 g unsweetened shredded coconut
Instructions
1. Line a rimmed baking sheet or large plate with parchment paper or a silicone baking mat.
2. Place the erythritol, coconut milk, and oil in a large frying pan. Slowly bring to a simmer over medium-low heat, whisking periodically to prevent burning; this should take about 5 minutes.
3. When the mixture reaches a simmer, remove from the heat and stir in the cocoa powder. Once fully combined, stir in the MCT oil powder, if using, and then the shredded coconut.
4. Using a 1-tablespoon measuring spoon, carefully scoop out a portion of the mixture and press it firmly into the spoon. Place the haystack on the lined baking sheet and repeat, making a total of 20 cookies.
5. Refrigerate for 30 to 45 minutes to allow the haystacks to set before enjoying.
Nutritional Information
• MAKES: 20 cookies (2 per serving)
• PREP TIME: 10 minutes, plus 45 minutes to chill
• COOK TIME: 5 minutes
• Per serving (2 cookies), made with coconut oil, without MCT oil powder
• calories: 122 | calories from fat: 107 | total fat: 11.9 g | saturated fat: 9.6 g | cholesterol: 0 mg | sodium: 4 mg | carbs: 4.2 g | dietary fiber: 2.5 g | net carbs: 1.7 g | sugars: 1.2 g | protein: 1.3 g
• MACROS
• FAT: 83%
• CARBS: 13%
• PROTEIN: 4%
Pro Tips
• For a richer, dairy-based version, substitute the full-fat coconut milk with an equal amount of heavy cream.
• To keep this recipe dairy-free and vegan, use coconut oil or cacao butter instead of ghee.
• Add unflavored, unsweetened MCT oil powder to increase the fat content without altering the flavor or texture.
• Store haystacks in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
• If enjoying from the freezer, let the haystacks sit on the counter for 1 minute to soften slightly before eating.
FAQ
Q: Can I make these chocolate haystacks vegan
A: Yes, this recipe is easily made vegan and dairy-free. To keep it completely plant-based, be sure to use coconut oil or cacao butter instead of ghee.
Q: How do I store no-bake chocolate haystacks
A: Store your no-bake chocolate haystacks in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to one month. Allow them to soften for a minute at room temperature before enjoying from the freezer.
Q: Is MCT oil powder necessary for this recipe
A: No, the MCT oil powder is completely optional. It’s included as a way to boost the healthy fat content for a keto-friendly treat, but the haystacks will still be delicious and hold their shape perfectly without it.
Q: Why is full-fat coconut milk used in this recipe
A: Full-fat coconut milk is the secret to the rich and fudgy texture of these low-carb haystacks. Its high fat content helps bind the ingredients together and ensures the cookies set properly in the fridge.
