Cooking Instructions
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Step 1
Preheat the oven to 325 degrees F (160 degrees C).
Step 2
Place the
Unsweetened Shredded Coconut (1 cup)
in a small bowl.
Step 3
In a saucepan, add the
Butter (2 Tbsp)
,
Ground Cinnamon (1 Tbsp)
, and
Granulated Erythritol (1 tsp)
over medium heat. Mix well, until fully melted and combined.
Step 4
Pour the mixture over the coconut flakes. Stir to mix, and then lay the coated coconut flakes on the baking sheet in a single layer.
Step 5
Bake for 5 to 7 minutes, or until nice and golden. Stir the mixture a couple of times to ensure even crisping. For a crunchier texture, go up to 10 minutes.
Step 6
Let the coconut flakes cool for 5 to 10 minutes. They will firm up as they cool.
Step 7
Divide the coconut between two bowls, add
Cacao Nibs (2 Tbsp)
, pour in the
Non-Dairy Milk (to taste)
over the top and dig in!
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