First you'll want to soak your rolled oats. You want to plan this recipe a day ahead.

To do this, simply take a glass bowl or jar and add your rolled oats. Add your water and apple cider vinegar.

Cover with a lid and set aside. Let soak overnight, roughly 12 hours.

In the morning empty your soaked oatmeal into a colendar lined with cheese cloth or something of the like. You can also pour it out into a bowl and strain the oats with a slotted spoon. Allow it to strain out as much of the liquid as possible.

Once your oats are strained, set aside.

Prepare your cookie sheets with parchment paper.

In a double boiler (I used a small glass bowl over a pot of boiling water), add your peanut butter and coconut oil.

Stir until completely melted and incorporated together. Do not let it go to boil.

Once melted, remove from heat and add your cocoa and stir together well so there are no lumps.

Gently fold in your oats.

Spoon about 1/8 cup spoon fulls onto your prepared cookie sheets.

Refrigerate until solid.

Enjoy!