Right now I am sitting outside gate B6, waiting to board my flight to Charlotte, North Carolina. I will be going down there with my bestest friend Allison. She is in school right now for air traffic control and is considering working at the tower in Charlotte, so we are staying with one of her mama’s friends for a week to check out the area.
Why am I going?
- To support my friend and provide her some amazing company during her trip.
- To explore the world (and the food?) in this new and exciting world of North Carolina.
I absolutely LOVE traveling and exploring. I’m an adventurer at heart, so I am especially excited to experience the cultural differences between Washington and NC. While I’m there, I plan to post all of the fun foods I try on my Instagram, though I do not plan to post any recipes durng my trip, so you will not see me here again until after the 8th!
I will check in with you all again after I return home, and I hope you all have an amazng week. In the meantime, you can enjoy this awesome chocolate almond no bake cookie recipe that I’m posting the recipe for right now.
It is super duper chewy and soft and sweet. The recipe is a simple variation on the classic peanut butter and chocolate no bake cookie, and the only difference you’ll notice is how much better this one is 😉
Let me know what you think about it, and give me a shout on Instagram if you see anything you like during this week of southern food exploration.
- ♥ 1/4 cup coconut oil
- ♥ 1 cup organic cane sugar
- ♥ 1/2 cup almond milk
- ♥ 1/4 cup cocoa powder
- ♥ 1 cup almond butter
- ♥ 3 cups steel cut oats
- Melt the sugar in a sauce pan over medium heat.
- Add in the coconut oil, sugar, almond milk, and cocoa powder and combine well.
- Bring mixture to a boil and boil for 3-4 minutes, whisking occassionally.
- Take pan off of heat and add in the almond butter, mixing until the mixture is even.
- Pour in the oats and let them sit for about 10 minutes to soften.
- Spoon cookie dough onto baking sheets covered in parchment paper and shape them into a cookie, as large as you want.
- Refridgerate the cookies for at least 30 minutes to allow them to solidify, and then gobble them up!
- ♥ You can add a tablespoon of vanilla extract and a teaspoon of almond extract to the mixture at the same time as adding the almond butter for a more intense flavor.