Mallory Frayn’s Vegan Chocolate Haystacks (Gluten-Free)

Yield: Makes 12-14

I can't help but to bring dessert to a potluck, especially during the holidays. These chocolate haystacks are a family favourite that I've been eating for as long as I can remember. They are the perfect chocolatey bite for after a gut-busting holiday meal.


1½ cup rolled oats (make sure they are non-contaminated)

¾ cup brown sugar

3 Tbs cocoa powder

¼ cup (60 mL) coconut oil

2 Tbs (30 mL) water

½ tsp (2.5 mL) vanilla

pinch salt


  1. Measure out oats and put them in a bowl. Line a cookie sheet with parchment or wax paper.
  2. In a small saucepan, combine the brown sugar and cocoa. Stir to get rid of any noticeable lumps.
  3. Add the coconut oil and water. Bring the mixture to a boil over medium heat, stirring occasionally. Once it reaches a rolling boil, let it boil for a minute or so before removing from the heat and stirring in vanilla.
  4. Pour the hot sugar/cocoa/oil mixture over the rolled oats and stir to combine.
  5. Dollop the mixture onto your lined cookie sheet. Let the haystacks cool to room temperature, as this will allow them to harden into a cohesive mound. You can speed up the process by popping them in the freezer for a couple of minutes.
  6. Store in an airtight container either at room temperature or in the fridge. If you end up stacking them, separate the layers with parchment to prevent them from sticking. Enjoy!

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