Coconut Mocha Bites

2½ c Unsweetened Shredded Coconut, divided

1 Tbs melted coconut oil

2 Tbs almond (or other nut) butter

1 Tbs Coconut Flour

¼ c maple syrup

4 Tbs very strong brewed organic coffee (room temp)

3 tsp Raw Cacao Powder

1 tsp vanilla extract

1 tsp ground Cinnamon

¼ tsp Sea Salt

½ cup Rapadura

Place 2 cups of shredded coconut in a food processor along with the coconut oil and almond butter. Process on high speed, scraping down the sides periodically, until it reaches a paste-like consistency. It does not have to be completely smooth; some texture is good! Add the maple syrup, coffee, vanilla, cinnamon, and salt and process until well combined. Add remaining shredded coconut and pulse until just combined.

Shape the mixture into 24 one-inch balls and coat by gently rolling in the rapadura. Refrigerate for at least an hour to firm and up to 5 days. Bring to room temperature before eating.