Adaptogenic Coconut Cacao Bliss Balls

Melt the coconut oil in a small saucepan then transfer it to a small mixing bowl.

With a whisk, whisk in the honey and sugar.

Add the cayenne powder, salt, cocoa powder and Cocotropic Superfood Mushroom Hot Chocolate Mix. Whisk until it is smooth.

Take the cold almond mix and mix 1 teaspoon at a time into the chocolate mixture until it begins to come together and starts to solidify again.

Cover it with plastic wrap and put it in the fridge to chill for about 20 minutes.

While it is cooling, put the coconut flakes into a non-stick skillet over medium heat.

Stir the coconut flakes constantly while toasting for about 3-5 minutes. As soon as they become fragrant and have browned, they are done.

Remove them from the heat and transfer them to a shallow pan or plate.

Remove the cacao ball mixture from the fridge. With a melon baller, scoop out a ½ inch ball of chocolate and roll it in your hands and shape it into a tight ball (it will be messy).

Roll the shaped ball in the toasted coconut flakes to coat it completely. Place it in a pan lined with parchment paper.

Continue shaping all of the bliss balls until you have used it all up. Cover the pan of bliss balls with plastic and place them in the fridge until ready to eat. Enjoy!