1 c. Organic, unsweetened coconut flakes
1/2 c. dark chocolate (60% or better)
1/2 c. Organic coconut oil
2 tbsp. raw local honey (or to taste)
Grind nuts and coconut in a food processor until it resembles chunky dirt. Melt chocolate and coconut oil in saucepan over low. Add honey. Mix in the nut mixture and stir well.
Drop into mini cupcake papers and freeze 10 minutes. Transfer to a container with lid. Keep refrigerated or frozen until ready to eat.
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