1 cup sugar
¼ c plant-based butter
¼ c hemp milk
1.5 T unsweetened cocoa powder
Pinch of kosher salt
¼ c creamy peanut butter (I used natural Jif)
½ teaspoon chocolate extract (you could substitute with pure vanilla extract)
1.5 c quick or old-fashioned oats
In a medium saucepan over medium heat, bring sugar, butter, milk, cocoa and salt to a boil, stirring constantly. Cook and continue to stir for 3 min.
Remove from heat and stir in peanut butter and chocolate extract until blended.
Stir in oats – if too loose, add a tablespoon of oats at a time until a thick but soft consistency.
Drop by spoonfuls onto a wax paper-lined baking sheet.
Refrigerate until set and store in airtight containers.