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Ingredients
300 grams desiccated coconut
4 tsp coconut oil (melted)
3 tbsp honey
1 teaspoon vanilla extract
¼ tsp Himalayan pink salt
Method
In a food processor placed place 250 grams desiccated coconut and the melted coconut oil. Process until the mixture is like a thick butter texture. You will need to stop and scrape down the sides as you go to ensure the mixture has an even consistency. This can take some time depending on the power of your food processor; it took approximately 5 minutes using mine.
Then add the honey, vanilla and salt and process again until well combined. Place remaining desiccated coconut into a small bowl. Use a tablespoon of the mixture, shape into a ball and then cover with desiccated coconut. Place in an airtight container. Continue this process until all mixture has been used, then set in the fridge for 2 hours. Keep stored in the fridge.
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