INGREDIENTS

• 1 1/4 cups almond meal
• 1/4 cup chopped dark chocolate (Sara used cacao nibs)
• 1/2 cup shredded unsweetened coconut
• 1/2 tsp baking powder
• 1/4 teaspoon sea salt
• 1/3 cup coconut sugar
• ¼ cup of agave syrup
• 1 egg
• 3 Tbsp coconut oil, melted
• 1/2 tsp vanilla extract

INSTRUCTIONS

1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and coconut sugar.
2. In a separate bowl, beat egg until uniform in color and doubled in volume.
3. Whisk in the coconut oil, agave and vanilla, then add to dry ingredients and mix until just combined.
4. Chill in the fridge for at least 30 minutes or even overnight.
5. Preheat oven to 375 degrees.
6. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
7. Bake until edges begin to brown, 7-10 minutes.
8. Remove from oven and let cool before serving.