Chocolate Coconut and Seed Clusters
By Lisa Shanken
April 10, 2016
Chocolate Coconut and Seed Clusters
Ingredients
- 1/2 cup unsweetened coconut shreds
- 2 tbsp melted coconut oil
- 1 tbsp sunflower seed butter Can substitute with creamy almond butter if no allergies
- 1/2 tsp Vanilla Extract
- 2 oz dark chocolate 70%+ cacoa
- 1/4 tsp Pink Himalayan salt
Instructions
- Combine the coconut shreds, coconut oil, sunflower seed butter, and vanilla extract together and mix well.
- Make teaspoon clusters and place them on a cookie sheet lined with wax paper. Place them in the freezer for 10 minutes.
- While they are in the freezer, melt the chocolate either in a double boiler or in the microwave, stopping every 30 seconds to mix the melting chocolate. Once melted, dip the clusters in the chocolate, and place back onto the wax paper.
- Refrigerate for 10 more minutes and serve or keep refrigerated for up to 2 weeks.
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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