The last time I was asked if I had any request from the grocery store my reply was, “Yes! Hershey’s  Unsweetened Cocoa Powder from the baking section.”

I’ve become smitten making anything and everything made sweet with that unsweetened staple. The powdery product is so potent with caffeine after consuming just half of a teaspoon in any fashion makes me feel as though I just threw back three shots of bucci and have the energy to walk a puppy, clean the house and write a fluffy dining feature about whatever strikes my fancy. Enjoy an extra kick if you chase one of these magic Mounds Candy Bar-like concoctions with the Cuban espresso.

Mounds, made by Hershey’s for nearly one-century, consists of a “filling” made with shredded coconut enrobed in dark chocolate. The package contains about 260 calories, 30 grams of carbohydrates and 10 milligrams of caffeine plus 24 grams of sugar. The processed sugar will undoubtedly give any overzealous eater enough power to swim like Diana Nyad through a pool of jellyfish and sharks before collapsing in a sugar coma on the nearest beach.

(You can read more about this determined woman here in my 2013 interview where she was pulled from the ocean while swimming the Florida Straights).

Back to the task at hand. Grab your favorite mixing bowl and first stir these ingredients together and microwave for 45 seconds.

  • 1/2 Cup of Brown Sugar
  • 2 T of Dark Cocoa Powder
  • 2 T of Water
  • 3 T of Coconut Oil
The mixture will bubble.

The mixture will bubble. Once this happens stir in these ingredients next.

  • 1 Cup of Rolled Oats
  • 1/2 Cup of Shredded Coconut
  • Pinch of Salt
  • 1/2 Teaspoon of Vanilla
  • 1/3 Cup of Peanut Butter
    For the 1/3 C of Peanut Butter I used creamy for half of the third and filled the rest of the measuring cup up with this PB2 Powdered Peanut Butter. Made with peanuts, salt and sugar this stuff is so easy to use, especially in smoothies, and has 85 percent less fat.

    For the 1/3 C of Peanut Butter I used creamy for half of the third and filled the rest of the measuring cup up with this PB2 Powdered Peanut Butter. Made with peanuts, salt and sugar this product is so easy to use, especially in smoothies, and has 85 percent less fat.

    Drop onto a cookie sheet lined with waxed paper in one-inch balls and sprinkle with more shredded coconut flakes. I used Bob’s Red Mill Unsweetened Shredded Coconut. The entire process takes about twelve minutes.

    The batch makes 20 cookies.

    The batch makes 20 cookies.

Just as Mounds was marketed in the 1970s as “Indescribably Delicious” these 2016 Cocoa Coconut No Bake drop cookies; an adaptation of the Minimalist Baker’s version, which contain almond milk instead of water, are made mainly with old-fashioned rolled oats. This batch in particular is laced with a powdered peanut butter to make them, once again, indescribably delicious.

For the next round I’m adding an ingredient to turn this healthy, heavenly treat into Almond Joy.

Josie is an award-winning journalist and former TV anchorwoman. She grew up on Coastal Ohio and knows many of the nooks and crannies which make the region so spectacular.

Josie is an award-winning journalist and former TV anchorwoman. Lately her luxe lifestyle consists of caring for a Labrador Puppy in Coastal Ohio and adding healthy twists to long-time favorites in the kitchen.


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