2 bars organic dark chocolate (I like 85% cacao)
1 cup raw almonds, chopped
1 cup unsweetened, shredded coconut
2 tablespoons extra-virgin coconut oil
Dash of sea salt
Colorful berries for garnish or a touch of maple syrup/honey, (optional)
Break the chocolate into pieces and melt over a double boiler. I like to use a small saucepan placed over a larger saucepan filled with boiling water. Remember, melting chocolate over steam prevents burning. Add the chopped almonds, shredded coconut, coconut oil and salt. Stir well. Line a baking sheet with parchment paper or wax paper and drop spoonfuls of the chocolate mixture about an inch apart on the sheet. Place in the refrigerator until chilled.
These may be kept in the freezer for up to three months.
Recipe from our 28-Day transformation program