Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups unsweetened shredded coconut
  • 1/4 cup coconut oil (melted)
  • 5 tablespoons coconut butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons raw honey (or maple syrup)
  • pinch fine himalayan salt
  • raw almonds
  • 1/2 cup cacao butter
  • 1/2 cup semisweet mini chocolate chips

Instruction

  • Mix the shredded coconut, coconut oil, coconut butter, vanilla extract, honey and salt.
  • Line an 8½” x 4½”-inch medium loaf pan with parchment paper and press the mixture into the bottom and sides of the pan.
  • Refrigerate for about 1 hour and cut into small rectangles of approximately 2-inches long by 1.5-inches wide then return to the fridge.
  • Melt the cacao butter and chocolate chips in a double boiler over simmering water and let chocolate cool for 5 minutes.
  • Line a cookie sheet with parchment paper, place 2 almonds on each coconut bar and dip into the melted chocolate using a fork, one at the time.
  • Refrigerate until chocolate hardens.