Copycat Mounds

• 1/2 cup coconut butter (i love artisana raw coconut butter)

• 3/4 cup unsweetened shredded coconut ( I use Edward and sons)

• 2 TBSP maple syrup

• 1/2 tsp vanilla extract

• Pinch of salt

For chocolate coating:

• 1 heaping cup chocolate chips melted

First mix melted coconut butter, shredded coconut, maple syrup, vanilla and pinch of salt together. Then you can either form into small nuggets and place on a parchment lined sheet tray or press mixture into a small baking dish (I use a 4 x 6 glass tupperware container) lined with parchment paper)! Put in the freezer to harden (typically takes around an hour!). If you froze the coconut mixture in a baking dish, remove and cut into small rectangles. Then time to dip the coconut bars into the melted chocolate! I like to use two forks for this and drag the bottom of the candy against the lip of the bowl to remove the excess chocolate. You can also sprinkle a little shredded coconut on top if you’d like! Then place on a parchment lined plate or sheet tray and put back in freezer to enjoy when ready!