Ingredients:

• 2 cups unsweetened shredded coconut
• ¼ cup full-fat coconut milk, plus more as needed
• 2 tablespoons powdered stevia or monkfruit sweetener, plus more as desired
• Pinch of pink salt
• 1/8 teaspoon vanilla extract
• 20 drops of Peppermint essential oil (optional)
• Ground cinnamon, for sprinkling (optional)

Instructions:

Step #1:  In a food processor or high-powered blender, blend the coconut on high until it takes on a powdery texture. Add the coconut milk, sweetener, peppermint oil (if using), vanilla extract, and salt and blend on high until a thick batter forms. Add a little more coconut milk if the batter is too crumbly.

Step #2:  Line a plate with parchment paper. Slightly wet your hands and form the batter into small balls, about 2 inches in diameter. Place the balls on the prepared plate.

Step #3:  Sprinkle with extra sweetener or cinnamon, if desired, and refrigerate for 60 minutes, or until they firm up.

Step #4:  Serve or store in an airtight container in the refrigerator for up to a week.