Ingredients
- 1 1/4 cups unsweetened coconut flakes
- 1 teaspoon ground turmeric
- 1/4 teaspoon sea salt
- 3 tablespoons natural creamy almond butter divided
- 2 tablespoons coconut oil at room temperature
- 2 tablespoons honey
- 1 tablespoon dairy-free mini chocolate chips plus more for drizzling, if desired
Instructions
- In a large bowl, stir together the coconut flakes, turmeric, and sea salt.
- In a medium, microwave-safe bowl, combine 2 tablespoons of almond butter with the coconut oil, and microwave until smooth and melted. Whisk together.
- Pour the oil mixture, along with the honey, over the coconut flakes and mix well. The mixture will be quite moist.
- Microwave 1 tablespoon of almond butter just until it begins to melt. You want it to still be thick and not liquid—only 5-10 seconds or so. Stir it into the coconut flakes until well-mixed and the flakes begin to stick together. Stir in the chocolate chips.
- Scrape the sides of the bowl with a spatula, so that the mixture is all packed together at the bottom of the bowl. Refrigerate until the coconut oil begins to firm up, about 15-20 minutes.
- Once firm, tightly-pack the coconut flakes into a cookie scoop (or 1 tablespoon measure) and place on a parchment paper-lined baking sheet. Refrigerate for at least 1 hour, or until firm.
- Drizzle with melted chocolate chips, if desired.
