Wholesome snacks: Naturally Sweetened Coconut Mounds Recipe

Name: Wholesome snacks: Naturally Sweetened Coconut Mounds
Prep time: 1 h
Total time: 1 h
Yield: 18 serving(s)
Ingredients: 2 1/2 cups desiccated coconut (medium); ¼ cup coconut oil, melted; 3 Tbsp. Crosby’s Fancy Molasses; 1 Tbsp. honey or maple syrup; 1 1/2 tsp. vanilla; ¼ tsp. sea salt; 150-200 grams of dark chocolate for dipping (can use chocolate chips); Extra coconut for sprinkling

Ingredients

2 1/2 cups desiccated coconut (medium)
¼ cup coconut oil, melted
3 Tbsp. Crosby’s Fancy Molasses
1 Tbsp. honey or maple syrup
1 1/2 tsp. vanilla
¼ tsp. sea salt
150-200 grams of dark chocolate for dipping (can use chocolate chips)
Extra coconut for sprinkling

	PREP TIME 1h	TOTAL TIME 1h
YIELD 18 serving(s)

Instructions

Pulse the coconut in a blender or food processor a few times so it looks a bit like almond flour.
In a medium bowl whisk the melted coconut oil with the molasses, honey, vanilla and salt.
Scrape coconut into the bowl with the oil mixture.
Stir until well combined.
To shape the mounds, scoop the mixture into a one-tablespoon measuring spoon and press it firmly into the spoon until the top is flat.
Nudge the mound out of the measuring spoon and place on a parchment-lined baking sheet, flat side down.
Refrigerate for 30 minutes or until you have time to do the chocolate dipping.
Melt the chocolate slowly in a double boiler.
Drop each mound into the melted chocolate, flip to coat and remove with a large fork.
Place on the cookie sheet flat side down.
Sprinkle over some coconut and refrigerate until chocolate has hardened.
Store in the refrigerator.