Naturally Sweet Dark Chocolate Coconut Bites

Instructions

Pulse the coconut in a food processor until sticky crumbs form. Set aside about 1/4 cup of the mixture. Mix the coconut oil, honey, vanilla, and sea salt. Stir in the coconut from step one. Form the mixture into small balls by squeezing until a ball forms. The mixture will be crumbly, so it doesn’t work to put the mixture in your hands and roll it. You have to squeeze it. There will be a little bit of excess oil - that’s okay. Once you have the balls rolled, refrigerate for 1 hour or so until they are firm. At this point, if you want, you should be able to take them out and re-roll them to get the shape just right since they’ll be firm and malleable. Heat a nonstick skillet over medium heat. Add the coconut and shake or stir constantly for a few minutes until the coconut is lightly browned and fragrant. Melt the chocolate for a minute or so in the microwave. Stir it until it’s smooth. Dip each coconut ball in the chocolate and remove with a fork, letting excess chocolate drip off. Place on a parchment lined baking sheet and top with the toasted coconut from step three. Freeze or refrigerate to set the chocolate. I like these best in the fridge because they are soft enough to eat anytime!

• flaked coconut Notes: 2 1/2 cups, unsweetened
• + 1 tablespoon coconut oil Notes: 1/4 cup, melted
• honey Notes: 1/4 cup
• vanilla Notes: 1/2 teaspoon
• a pinch of sea salt
• dark chocolate for topping Notes: 4 ounces