DIRECTIONS

• Place 1 cup of shredded coconut and coconut oil in a food processor fitted with the blade attachment. You can use a blender as well but it makes it harder. Process scrape down the sides if needed, until it reaches a paste-like consistency. It doesn’t need to be smooth, but make sure texture is paste like.
• Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process/ blend until well combined.
• Take batter and make into 1 inch balls and coat with the remaining shredded coconut and place on a plate or into a Tupperware. Refrigerate for at least 1 hour and up to 5 days. Let come to room temperature before serving.