• 2 cups coconut flakes
  • 2 tsp cacao powder
  • 1 tsp cinnamon
  • 2 tbsp pomegranate seeds
  • 2 tbsp pecans, finely chopped
  1. Add coconut flakes to a food processor and process until smooth, scraping down the sides as needed.
  2. Stir or pulse in the cacao powder and cinnamon until well incorporated.
  3. Line a mini muffin tin with paper liners. Pour the mixture evenly into the muffin tins. Sprinkle the pomegranate seeds and pecans over the top.
  4. Refrigerate for 15-20 minutes to set.