I just made these up one day, and they were delicious! And since they have healthy fats in them and little sugar, they are still a fat burning treat. Caution though–they don’t hold up well to heat, so keep them in the fridge or freezer until right before serving.
Servings: 1 dozen
Preparation Time: 10-15 minutes
- 2 tablespoons grass-fed butter
- 1/2 cup virgin coconut oil
- 1/2 cup organic sugar
- 1/4 cup cocoa powder
- 1/8 teaspoon sea salt
- 2 teaspoons vanilla extract
- 2 cups unsweetened shredded coconut
- 1/4 cup natural peanut butter
- 1/3 cup natural powdered cocoa or 1 whole 70% dark chocolate bar
In small to medium saucepan, add butter and coconut oil. Turn on medium-low heat and as the fats melt, stir in cocoa powder until mixed. Add in honey and sugar and continue to mix until sugar is dissolved and the mixture is smooth and thickens with a shiny appearance. (Be careful to not overheat or scorch the cocoa.)
Remove pan from heat and add salt, vanilla and mix. Then add the shredded coconut and mix until all coconut is covered (the mix will become thick, similar to stiff cookie dough, as the coconut absorbs the moisture).
Use a melon scoop or rounded measuring spoon to scoop out mounds and place on parchment paper. Roll in flaked coconut or cocoa if desired. Let them sit to cool and set up. Can be placed in refrigerator to firm up more quickly.