Coconut Butter Cacao Nib Bars

By Bailey1_

Ingredients

• 16 oz Unsweetened Coconut Shreds
• 1-2 Tbs Raw Cacao Nibs

Preparation

Step 1

Using a high-speed blender, blend down 2 cups of unsweetened coconut shreds by slowly increasing the speed from 1 to 5. Allow shreds to blend down until it reaches the ‘chunky butter’ stage. Add in remaining coconut shreds and continue to blend at 5 until shreds become liquid, tamper as needed.

Using a parchment-lined cookie sheet, pour a thin layer of coconut onto sheet and sprinkle cocoa nibs evenly over butter.
Refrigerate on cookie sheet for 20-30 minutes or until solid. Break into bars and keep refrigerated.
Serve cold.
Store any extra coconut butter in a glass jar and do your best to avoid eating it all at once!