Did you make this recipe? Please give it a star rating below!
3 Points Plus Each -- Recipe Makes Approximately 32
Line two baking sheets with parchment paper. Combine coconut, honey, coconut oil, extracts and sea salt in a bow. If you are using a dark honey (like me), your filling may have a darker color. If this bugs you, try to make sure and use a light colored raw honey.
Once thoroughly mixed, transfer filling to the bowl of a food processor and process for about 30 seconds until coconut flakes are broken down and the filling is a bit more pasty.
Using your fingers, gently press each ball down to a flat disc about 1/8" thick.
Grab remaining parchment lined baking sheet (for finished candies) and finish melting chocolate. Remove discs from freezer and working quickly, dip each one in the melted chocolate and set on the 2nd baking sheet. Repeat until all are coated. Place in the fridge to set at least 15 minutes and Enjoy!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.