1⁄2 cup canned coconut milk
1⁄2 cup coconut cream concentrate or coconut butter
1⁄2 cup pure maple syrup
1⁄3 cup raw cacao powder
3⁄4 cup nut butter
1 tsp vanilla
2 cups unsweetened shredded coconut
1 cup raw almonds, chopped
pinch of celtic sea salt or himalayan salt
In a small saucepan add the coconut milk, coconut butter, maple syrup, cacao powder, and nut butter.
Stir all the ingredients together until smooth and warmed through.
Remove from heat and add the vanilla.
In a medium bowl, add the shredded coconut and almonds.
Pour the chocolate mixture over the coconut and almonds and stir to thoroughly combine.
Drop 1 Tbsp sized balls on a parchment lined cookie sheet and cool in the fridge until set.