Coconut Cacao Maca Balls

Instructions

1. Soak almonds overnight in non-fluoridated water.
2. Melt coconut oil using a double boiler or by placing a ramekin in a bowl of boiled water.
3. Rinse & drain almonds, then place in food processor. Pulse almonds to a nice chunky consistency, somewhere between coarse & fine.
4. Transfer almonds to a large bowl and stir in 1 cup of shredded coconut, sifted raw cacao powder, maca root powder, and Himalayan pink salt by hand.
5. Add melted coconut oil slowly, coating the dry mix evenly.
6. Sweeten with the coconut nectar to taste; the mixture should be sticking together now.
7. Form the mixture into 1 & 1/2 inch balls, then roll in remaining coconut shred to coat. Refrigerate. Tip: *use a melon baller or small ice cream scoop to keep balls uniform in size*