2cupsunsweetened coconut flakes(or about 2/3 cup coconut butter, see notes)
1/16tsppure stevia or monkfruit extractor 10-15 drops, to taste
dash himalayan pink salt
Optional, for rolling
1-2Tbsunsweetened coconut flakes
Begin by making coconut butter by blending coconut flakes in a food processor for about 15-25 minutes, until liquified (scraping down the sides as needed). Or use store-bought coconut butter (see notes below)
Add the remaining ingredients to the food processor and blend again. Taste and adjust for sweetness.
Use a cookie scoop to make balls. Roll each ball of dough in your hands and place on a parchment-lined plate. (If batter is still too melted or sticky, freeze for a few minutes to firm up)
Optional: roll in coconut shreds or dip in vanilla glaze (recipe below)
Freeze for 15-30 minutes to set, then store in the fridge. Enjoy!
To store: Keep refrigerated. Do not store in the freezer or they will turn too hard.
Store-bought coconut butter: I recently discovered Thrive Market brand, which is much more affordable! (don't forget, you can save an additional 25% on their discounted prices with my link here) :)
To use store-bought coconut butter,
Place your jar/packet in a bowl of hot water to melt it
This may take around 10-15 minutes.
Do not melt in the microwave, because that can cause the texture to seize.
The jar must be melted and completely stirred each time you use it because the oil rises to the top and needs to be incorporated back in.
Sweeteners:Stevia and monk fruit extracts and drops are interchangeable in this recipe, however monk fruit is a little sweeter. I always recommend starting with a lesser amount and adjusting to taste as you go!