• 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)
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.