Make 12-15

1 ¾ cup shredded coconut
2 tsp coconut oil
3 Tbs maple syrup or honey
3 Tbs coconut milk
½ tsp vanilla extract
1/4 tsp sea salt
extra shredded coconut for rolling

 

Place 1 ¾ cup of the shredded coconut, along with the coconut oil into a food processor. Blend on high until it turns into a creamy paste. Add in the maple syrup, coconut milk, vanilla, salt and pulse until blended. Shape the mixture into balls, rolling them in the remaining coconut. Store in a tightly sealed container and refrigerate for up to 5 days.


 

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