Recipe by Kate Jenkins of Vegukate
Ingredients:
- 1 Honey Mama's Coffee Nib Crunch bar, chopped
- 1/4 cup coconut butter
- 1/2 cup pecans
- 1 heaping Tablespoon coconut oil
- 2 T. cold brew coffee
- 1/4 cup unsweetened coconut flakes
Directions:
- Break coconut flakes into smaller pieces using your hands, then spread onto a shallow dish. Set aside.
- Combine all ingredients, except for coconut flakes, in a food processor and pulse until combined and sticky, but not overly broken down--just about 15-20 seconds.
- Scoop a heaping tablespoon of the mixutre into your hands and roll into a ball. Roll in coconut flakes to lightly cover. Repeat for the remainder of the mixture. Place in the refrigerator to firm up.
- Store balls in the freezer for up to six months. Enjoy!
