Categories: candy

Ingredients

• 1 (14 oz.) can coconut milk
• 1/3 cup sugar
• 2 Tbsp. agave nectar
• 1 Tbsp. vanilla extract
• About 1 lb. shredded unsweetened coconut
• 3/4 cup almond butter
• 12 oz. dark chocolate chunks
• 1 Tbsp. coconut oil

Directions

1. In a saucepan, combine coconut milk, sugar, agave nectar and vanilla and simmer until lightly darker and condensed, about 30 minutes. Let cool.
2. Stir in coconut and almond butter. Form mixture into balls and place onto a cookie sheet. Freeze on cookie sheet for at least 15 minutes, until firm.
3. Melt chocolate chunks and coconut moil together in top of double boiler or microwave. Dip each coconut ball in chocolate; let rest on counter or in refrigerator until the chocolate coating sets.
4. yield will vary depending on the size of the balls.

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