Ingredients:

  • 1/2 cup (125g) Creamy Natural Peanut Butter
  • 1/4 cup (56g) Grass-fed Butter or Refined Coconut Oil
  • 1/3 cup (45g) Powdered Erythritol or Allulose
  • 2 tbsp (10g) Unsweetened Cocoa Powder
  • 1 cup (75g) Unsweetened Shredded Coconut (Fine)
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Sea Salt

Instructions:

  1. Place the peanut butter, butter (or coconut oil), and cocoa powder in a small saucepan over low heat. Whisk continuously until the mixture is glossy and completely fluid. Do not let it boil.
  2. Remove the pan from the heat and stir in the powdered sweetener, vanilla, and sea salt until smooth.
  3. Fold in the shredded coconut (or almond flour) until every flake is coated and the mixture resembles wet sand.
  4. Using a 1-tablespoon cookie scoop, drop rounded portions onto a parchment paper-lined tray. Use the back of a spoon to gently press them into a disk shape.
  5. Transfer the tray to the freezer for 30 minutes to lock the crystalline structure of the fats, ensuring a firm center.