1 cup organic shredded coconut
1/4 cups coconut oil
3-4 medjool dates, pitted
1/2 teaspoon vanilla extract
pinch of sea salt
1-1 1/2 cups homemade chocolate chips
Step 1: Using a small saucepan, gently heat coconut oil and shredded coconut on low heat. The shredded coconut will begin to “puff” up after a few minutes in the warm oil. Remove from heat and set aside.
Step 2: In a food processor, process dates, vanilla and salt until creamy and smooth.
Step 3: Mix coconut mixture with date mixture. Pour into a small, bread loaf size pan. Place in freezer for an hour or until set.
Step 4: Gently heat dark chocolate in a small saucepan on low heat. You can also use a double broiler to melt the chocolate. While chocolate is melting, cut the coconut candy into “mound” size pieces.
I cut mine into even squares, then cut them in half again. These taste great without the chocolate too!
Step 5: Dip coconut candy into melted chocolate and then place them carefully on parchment paper. Refrigerate the candy until it is set, 30-45 minutes. Serve and enjoy!