Vegan Coconut Mounds

Ingredients:

3 cups unsweetened shredded coconut

1-1/2 cups homemade sweetened condensed milk ( for this you will need two 13.5oz cans of FULL FAT coconut milk and 1/2 cup agave nectar)

1 teaspoon vanilla extract

1/8 teaspoon salt

1-1/2 cups dark chocolate

Method:

Prepare your sweetened condensed milk. In a saucepan, whisk 2 cans of coconut milk with 1/2 cup agave nectar. Bring to a boil over medium heat whisking regularly.

 Lower the heat and simmer for about 45 minutes or until the mixture has thickened and reduced to half. Make sure to whisk the mixture often. Remove from heat and allow to cool for half an hour.

If prepared in advance, this sweetened condensed milk can be stored in the fridge for up to a week.

Preheat oven to 300F. Line two aluminum baking pans with parchment paper and spray with non-stick cooking spray. In a bowl, combine the shredded coconut, the condensed milk, vanilla and salt. 

Use a mini ice cream scooper or drop by heaping tablespoonfuls onto prepared pan.

 Bake for about 45 minutes or until dark golden brown. Remove the mounds with a spatula and allow to cool on a wire rack before dipping in chocolate.

Melt chocolate in a double boiler. Line a baking sheet with wax paper. Use your hands to dip the mounds into the chocolate and place on the wax paper lined sheet. Refrigerate until set about 30 minutes. Store in an air tight container.

Try not to eat all of them by yourself! They're much better when shared in good company:)