Cosmic Rhino

This recipe keeps getting modified to reduce the overall sugar level.

Ingredients

• 1/2 cup toasted unsweetened shredded coconut
• 1/2 cup coconut oil
• 2 tablespoons almond butter
• 3 tablespoons raw honey
• 1/2 cup walnuts, crushed
• 2 cups almond meal
• 1 cup unsweetened cocoa
• 1/2 tsp salt

Instructions

1. In a skillet, toast coconut until golden brown. Remove from pan and set aside.
2. Put the walnuts to the food processor and pulse until they are in smaller pieces.
3. Add the remaining dry ingredients including the toasted coconut until the mixture if fully mixed.
4. In a saucepan, melt the coconut oil and almond butter together and pour into mixture in food processor. Mix ingredients again, scraping the sides so it gets all mixed.
5. Dump mixture in an 8×8 baking pan, press firmly until flat. You can also do this with a spatula or by putting parchment paper over it and pressing down with your hands. Score them into 1″ pieces (easier to do this now vs when it’s frozen)
6. Chill in the freezer for an hour or so, cut into 1″ size pieces where you’ve scored it. Cover and store in the freezer.

If Chad likes them, then all chocolate lovers should be happy.