1. Use a double boiler to melt the almond butter and coconut oil together, stirring to thoroughly combine, 5-10 minutes.

2. When well combined, remove from heat and stir in vanilla, lemon, and salt. Mix until well combined. Add coconut shreds and mix again until well combined.

3. Refrigerate until solid enough to form into balls.

4. Use clean hands and a heaping teaspoon to form small balls (they should be about one-inch round). Place on a parchment-lined baking sheet and place in the freezer until solid, about 10 minutes. Store in a covered container in the refrigerator for up to one week, or for up to two months in the freezer.

Source: Lani Jacobs-Banner

Tips for What to Do With Excess ingredients: coconut shreds can be used to top yogurt, oatmeal, or fresh fruit.