40g Mekhala Cold-Pressed Organic Virgin Coconut Oil (liquid) 60g almond butter 120g dark chocolate chips Small pinch Mekhala Himalayan Pink Salt
Method
1. In a bowl, mix desiccated coconut, coconut oil, Himalayan Pink Salt, and almond butter until well mixed. 2. Form mixture into 1-inch balls and place on a plate or small tray. Place in freezer until completely hardened. 3. When the coconut-almond clusters are ready, melt the dark chocolate in a double boiler until smooth. 4. Dip the clusters into the chocolate and put back on a parchment-lined plate.
5. Put chocolate bites back into the fridge until the chocolate has set.
6. Serve cold and enjoy!