Chocolate Covered Coconut Balls

I love Mounds bars. Chocolate + Coconut = Heaven! Sadly, Mounds are not vegan (and have some weird ingredients I can't pronounce). Luckily, they are easy to make. Before we start, let's all take a minute and giggle at the word "balls". I will use it multiple times in this recipe, and I thought we should get the giggling out of the way early (c:

• 1 cup shredded coconut (unsweetened)
• 1/2 cup powdered sugar (unless you use sweetened coconut)
• Approx 3 T agave nectar- or however much you need to get the coconut to stick together.

• 4 oz unsweetened baking chocolate
• 1/2 cup sugar
• 1/2 cup Almond Milk

Combine coconut, powdered sugar and agave nectar. Wet your hands and roll mixture into balls (I made 16). Place these on waxed paper and stick them the freezer while you do the next step. Melt the chocolate and sugar over a double boiler. Add the almond milk a little at a time until the chocolate mixture is smooth. Remove from the heat. Roll the cold coconut balls in the chocolate mixture. Place the now-chocolate-covered coconut balls on waxed paper and place back in the freezer until the chocolate sets. Eat!