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“An easy treat for whenever you need a chocolate coconut fix. Once prepared they should be refrigerated until eaten to ensure the coconut oil doesn't melt. Cooking time is actually freezer time though I ended up eating several spoonfuls before mine actually made it to the freezer.”
READY IN:
35mins
SERVES:
12
YIELD:
12 snacks
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt coconut on 50% power in microwave for approximately 45-60 seconds.
  2. Add remaining ingredients and mix well.
  3. Scoop by rounded teaspoons into cupcake pan (I used liners for easier cleanup).
  4. Freeze for 30 minutes or until firm.

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