Ingredients
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2 cups unsweetened shredded Coconut
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3 tablespoons Suzanne’s Specialties Brown Rice Syrup
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2 tablespoons Vegan Butter
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Scant pinch Sea Salt
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Scant pinch ground Cinnamon
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2 cups Lily’s Dark Chocolate
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12 to 15 whole Almonds
Directions
Steps
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1
Done
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Pulse the coconut, brown rice syrup, vegan butter, salt, and cinnamon in a food processor fitted with the metal blade until a sticky mixture forms that holds together. |
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2
Done
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Line a baking sheet with parchment paper. Using a mini ice cream scoop or 1-tablespoon measuring spoon, scoop the coconut mixture onto the prepared sheet. Chill in the fridge for 30 minutes, or until firmly set. |
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3
Done
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When the coconut is firm, melt the chocolate. Place the chocolate in a heatresistant bowl over a pan of simmering water, taking care that the water doesn’t touch the bottom of the pan. Stir gently until the chocolate melts and is smooth and creamy, 3 to 5 minutes. |
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4
Done
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Spoon the chocolate over each coconut mound, gently press a whole almond on top, and chill to set the chocolate. |
