1tbspsunflower seed butterCan substitute with creamy almond butter if no allergies
1/2tspVanilla Extract
2ozdark chocolate70%+ cacoa
1/4tspPink 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.