1/2cupshredded coconut (additional for topping)unsweetened
dash salt
Instructions
Line a baking sheet with parchment paper.
In a food processor, process dates and water until smooth. Add date mixture, maple syrup (or agave), almond milk and cacao to a medium saucepan and bring to a low boil over medium heat, stirring frequently.
Once bubbling, let boil for 1 minute. Remove from heat and stir in sunflower butter and vanilla. Then stir in oats, shredded coconut and salt until mixture is fully mixed.
Drop heaping tablespoon amount of mixture on to parchment-lined baking sheet. Sprinkle with additional coconut.
Place baking sheet in freezer for 30-60 minutes to firm. Best served right out of the freezer.
Notes
Sunflower butter can be replaced with any nut butter: peanut, almond, etc.