As a chef and passionate foodie, I adore exploring local markets wherever I travel. When visiting a market, I get a sens
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Prep. Time: 25 min.
1. In a mixing bowl, combine the cacao powder (chocolate) and shredded coconut, and mix well.
Add the coconut butter/oil and the agave nectar and mix well.
2. Using an ice cream scoop or by hand, roll into approximately sixteen ping-pong-sized balls.
3. Refrigerate for at least thirty minutes before serving.
Enjoy your raw chocolate coconut haystacks!
(makes 16 haystacks)
•½ cup cacao powder (chocolate)
•3 cups shredded coconut
•¾ cup coconut oil
•½ cup agave nectar