Ingredients:

3 cups of unsweetened coconut flakes

1/2 cup of Kerry gold Pure Irish butter

1/2 cup of extra virgin coconut oil

1/8 teaspoon of salt

1/2 teaspoon of vanilla

1/8 teaspoon of ground Saigon cinnamon

3 teaspoons of powdered stevia extract (or equivalent)

2 tablespoons of 90% or higher dark chocolate (optional)

Directions:

1. Preheat oven to 350°. Spread flaked coconut on baking sheet and toast for 5-7 minutes or until lightly browned. Let cool for about 5 minutes.

2. Put in food processor and blend until smooth. The coconut will be dry at 1st. Make sure to scrape the sides into the middle to blend evenly. This takes time.

3. Add coconut oil and butter blending after each ingredient. Add cinnamon, vanilla, and salt. Blend. Add Stevia and blend again.

4. Fill mini muffin tin or ice cube tray. Place in freezer for about 30 minutes. Melt chocolate and drizzle across the coconut cups.

Bon Appetit!