Chocolate Haystacks

This recipe is super quick and easy to make and clean-up! It is a favorite of children from ages 2 to 65+. They are a great lunch-box treat.

Ingredients:

• 3/4 c. coconut oil in a glass container
• 1/2 c. raw agave nectar
• 1/2 c. of either raw cacao powder, carob powder, or any unsweetened cocoa powder.
• 1 tsp. vanilla or 1/8 vanilla bean
• 3 c. unsweetened, shredded coconut

Method:

1. Heat 3c. water to almost boiling in a medium sauce pot, take off the burner and let cool 1 minute. Set covered jar of coconut oil in the pot for 5 minutes, turning once. The coconut oil will become liquid quickly.

2. Blend everything but shredded coconut in a blender or food processor until emulsified (well mixed) with no lumps.

3. Put the 3 cups of shredded coconut in a large mixing bowl. Pour chocolate mixture over the shredded coconut and mix well until shredded coconut is completely coated with the chocolate mixture.

4. Lay a sheet of wax or parchment paper over a large baking sheet. Place tablespoon-sized dollops of haystacks on the paper, using the bottom of the spoon to shape the haystacks.  Place in the freezer for 15 minutes to set and enjoy!

These will keep for approximately 1 week if stored in the refrigerator in a glass, covered container. They will keep up to 1 month if stored tightly sealed in the freezer.

Inspired by a recipe found on www.goneraw.com