My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic-tasting salsa without onions that derives some of its smoky flavor from roasted poblano pepper. I’ve taken to roasting the peppers in bulk so I can always have some on hand.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 24 |
| Yield: | 24 haystacks |
Ingredients
- 3 cups oats
- 1 ½ cups shredded coconut
- ¼ teaspoon ground cloves
- 1 ¼ cups white sugar
- ¾ cup unsweetened cocoa powder
- ½ cup milk
- ½ cup applesauce
- ¼ cup butter
- 2 teaspoons vanilla extract
- 1 pinch salt
Instructions
- Mix oats, coconut, and cloves together in a bowl.
- Combine sugar, cocoa powder, milk, applesauce, butter, vanilla extract, and salt in a pot. Bring mixture to a boil and continue boiling for 1 minute. Remove from heat and mix in the coconut mixture.
- Scoop tablespoonfuls onto a parchment paper-lined tray. Refrigerate until set, then transfer to an airtight container and freeze to fully set.
- You can sprinkle tops with coconut or sprinkles.
Nutrition Facts
| Calories | 129 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 37 mg |
| Sugars | 13 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |