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)