• 2 c coconut flakes
  • 2 tsp cocoa powder
  • 1 tsp cinnamon
  • ½ c pomegranate seeds
  • ¼ c chopped pecans (optional)
  1. Add coconut flakes to food processor and process until smooth and liquid, scraping down the sides as needed (optional: sub 12 oz coconut butter).
  2. Stir or pulse cocoa powder and cinnamon into coconut butter until well incorporated.
  3. Line a flat pan or dish with parchment; or, for more portable treats, line a mini muffin tin with single use paper liners.
  4. Pour mixture onto parchment or scoop into muffin tins, coming about half way up the side of each cup.
  5. Sprinkle pomegranate seeds and pecan pieces over the top of the cocoa/cinnamon coconut butter, allowing pieces to sink as they will.
  6. Refrigerate for 15-20 minutes to set.