Keep: refrigeration recommended; Airtight container in freezer for up to 1 month  

Ingredients 

Filling:

• 1/2 Cup Classic Sacha Inchi Butter
• 2 Tbsp Maple Syrup
• 2 Tbsp Melted Coconut Oil 
• 1 Tsp Vanilla Extract
• 5-6 Tbsp Coconut Flour 
• *Optional* 3 Tbsp Collagen Peptides 

Outer Layer:

• 1 Tbsp Coconut Oil 
• 1 Chocolate Bar (we used Hu Vegan Chocolate Bar!) 

Instructions 

1. Mix sacha inchi butter, maple syrup, coconut oil, and vanilla extract in a medium bowl.
2. Add in coconut flour (and collagen if using) and mix well.
3. Roll dough into small, 1-inch thick balls (we did ♥️'s for Valentine's Day, but the options are endless. You can even try using fun cookie cutters!) and lay on a parchment paper-lined tray 
4. Place shaped dough in the freezer for ~10 minutes to chill & harden. 
5. While waiting, melt coconut oil and broken chocolate bar in a microwave safe bowl (stirring every 30-seconds) until completely liquid. Be careful! It melts quick! 
6. Removed hardened dough from the freeze and use two forks to dip dough into melted chocolate. Allow the excess chocolate to drip back into the bowl. 
7. Return chocolate covered dough to the freezer to harden for a final 15-20 minutes before enjoying! 

Notes

*Add collagen peptides into the dough for an additional health boost! Don't worry...it dissolves perfectly. 

**This recipe has been adapted from Rachael's Good Eats Original Recipe. Check it out here!