NO-BAKE Chocolate Haystacks

Drumroll please... Chocolate Haystacks!

by SaraSolomon - April 21st, 2015

These are great because they are:

  • High in protein

  • Low in Sugar

  • Gluten-Free

  • Easy to make (only 5 ingredients)

  • Delicious!

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Nutritional Facts

Serving Size: All 8 Haystacks

  • Calories: 307

  • Protein: 25.7 grams

  • Carbs: 37.6 grams

  • Fat: 17.8 grams

Cooking Instructions


  • 3/4 of a scoop of BSN Syntha-6 Whey Protein in Chocolate Cake Batter

  • 1/3 cup of gluten-free rolled oats.

  • 1 TBSP of nut butter.  I used all-natural crunchy peanut butter (to save on fat calories, use PB2)

  • 2 TBSP of organic reduced fat shredded coconut

  • dash of cinnamon

  • Optional: sweeten with stevia, luo han guo, vanilla extract, or Walden Farms Calorie Free/Sugar Free Pancake Syrup (I personally find the recipe is sweet enough - so I don't bother adding any sweeteners).


  1. Place the BSN Syntha-6 Whey, rolled oats, nut butter, shredded coconut, cinnamon and sweetener into a bowl.

  2. Add a sparing amount of water whilst mixing the abovementioned ingredients. Don’t add too much water. You want to end up with a “dense protein mixture”.

  3. You have 4 options to make the haystacks:

  4. Dehydrator Option:
    o Make into haystack shapes on a Paraflexx  non stick drying sheet.
    o Dehydrate at 95-105 degrees until dry on the outside and moist on the inside.I left mine in my dehydrator for 4 and 1/2 hours.
    o If you don’t eat them all, store them in an air tight container.
    o I was able to make 8 haystacks using these quantities. Feel free to make bigger or smaller haystacks.
    o I prefer this option (it's easier to transport the finished haystacks with this option. I find the no-bake methods make the haystacks a bit tacky and gooey).

  5. Refrigerator Option:
    o Place the haystacks on some parchment or wax paper on a plate.
    o Place into the fridge for 4 hours.

  6. Freezer Option:
    o If you are too impatient to wait for your haystacks to set in the fridge, then throw them into the freezer for 30 minutes.

  7. Oven Option:
    o Use your oven at the lowest temperature setting possible (100 to 150 degrees)
    o Place the cookies onto a cookie sheet lined with parchment paper or a Silpat mat.
    o Place into the oven and keep the door open. Use a fan if your oven has one (to minimize condensation).
    o You don’t have to leave it in the oven as long as you would in the dehydrator. Check after an hour.

  8. Enjoy!

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Got a batch of these waiting at home. If it works, I'l quadruple the recipe.