• 16 oz. package unsweetened shredded coconut
• 1/2 cup coconut oil, melted
• 1 tsp. vanilla bean powder, or 2 tsp. vanilla extract
• Optional – Stevia, to taste (start with a very small amount, around 1/2 tsp. or less)
• Optional – Ground cinnamon for dusting

1. Blend shredded coconut in a food processor or high powered blender.
2. Drizzle in coconut oil while blending until mixture is smooth like warm butter.
3. If using vanilla and stevia, add them in now.
4. Pour mixture into a glass measuring cup.
5. Prep mini-muffin tin with paper liners.
6. Fill each cup with coconut mixture, careful not to over fill.
7. If using ground cinnamon, sprinkle on top.
8. Place in refrigerator or freezer until hardened.
9. Store in refrigerator between eating.