Double Chocolate Coconut Macaroons
4 cups coconut flakes
1 cup medjool dates
6 T maple syrup or raw honey
1. In a doubler boiler, gently melt Cacao Paste with maple syrup/honey and a pinch of vanilla and sea salt.
2. In a food processor, blend medjool dates into a paste. Then, pulse coconut flakes into desired texture and incorporate them into the date paste.
3. Scrape the chocolate mixture into the coconut and date mix, mix thoroughly, form into spheres...AKA MACAROONS...and freeze to set!