3 cups unsweetened coconut, shredded
1/2 cup cocoa powder
3/4 cup coconut oil
1/2 cup agave nectar
1. In medium mixing bowl, combine coconut and cocoa. Mix well.
2. Add coconut oil and agave nectar and mix together completely so there aren't any dry spots.
3. With parchment paper ready, using either an ice cream scoop or tablespoon, scoop out the mixture into little mounds.
4. Freeze for a minimum of 30 minutes before serving.
Source of recipe: Recipe taken from RAWvolution by Matt Amsden with one minor adjustment to an ingredient.