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Ingredients
- 1/2 cup cashew butter can sub any nut butter
- 1/4 cup maple syrup
- 2 tbsp coconut oil
- Dark chocolate to drizzle
- 2 cups Shredded coconut
Ingredients
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Instructions
- Lay out shredded coconut on a baking sheet and bake at 400F for 5 min
- In a saucepan, add cashew butter (can sub any nut butter) + maple syrup + coconut oil
- Heat at medium until everything is combined and in liquid form Make sure to stir/whisk often to prevent burning
- Let it sit on low heat for 2 minutes and take off burner
- Add toasted coconut and mix well Let it sit to let it thicken
- Scoop onto parchment lined baking sheet and using oiled hands roll into balls Flatten slightly
- Freeze for 30 min
- Microwave half a dark chocolate bar + 1 tsp coconut oil until melted
- Drizzle over the cookies and freeze for another 45 min
Recipe Notes
Store in fridge or freezer!