1) Heat a large saucepan over medium-high heat. Add dark chocolate, nut butter, and honey. Stir to combine. Bring to a boil, them remove from heat, stir in vanilla.
2) Working quickly, use a silicone spatula to gently stir in cornflakes, shredded coconut, and optional nuts.
3) Stir until evenly coated with chocolate-peanut butter mixture.
4) Using a scoop, place spoonfuls on a parchment-lined baking sheet, forming clusters. Sprinkled with sea salt flakes.
Place the cookies in the fridge to cool for 15-20 minutes before removing from the baking sheet. Once cooled, they're ready to serve!
Keep it simple with just sea salt flakes, or add a sprinkle of coconut flakes or chopped nuts.
These cookies are best kept in the fridge, for up to 1 week or in the freezer for up to 4 weeks.
HOW LONG DO THEY KEEP?
FULL RECIPE AT: