Peanut Butter & Coconut Balls

Ingredients
• 1⁄4 cup coconut oil
• 1 1⁄4 cups organic creamy peanut butter
• 3⁄4 cup ricotta cheese or Greek yogurt
• 3 tbsp. raw cacao (may be omitted)
• 1⁄2 cup honey
• 1/16 tsp. salt
• 1 cup+ shredded coconut
• 2 oz. 70%+ dark chocolate, melted  (if desired)

Directions
Line cookie sheet with wax paper. Soften coconut oil. When soft, add the peanut butter, ricotta cheese, cacao, honey and salt and mix well with a mixer. Place in the fridge for about 10 minutes.
Pour 1 cup of shredded coconut into a small bowl. Remove mix from fridge and scoop a small spoonful of mixture and drop into the shredded coconut. Using fingers or a clean spoon roll dough around in coconut to cover. Set on a cookie sheet. Continue until all are formed/covered. Drizzle with melted chocolate if desired.

Place the cookie sheet in the freezer for approx. 30 minutes to set. Transfer to container and store in the freezer or the fridge.