Whole Wheat Chocolate Coconut Cereal

• 1 cup Whole Wheat Flour
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Baking Powder
• 1/3 cups Coconut Sugar
• 4 Tablespoons Cocoa Powder
• 1/2 cups Coconut Milk
• 1 Tablespoon Coconut Oil, Melted
• 1/2 teaspoons Coconut Extract
• 1/2 cups Coconut Flakes, Toasted

1. Preheat oven to 350u0b0F.
2. In a large bowl, mix flour, baking soda, baking powder, coconut sugar and cocoa powder. Slowly pour coconut milk into the dry ingredients and mix well with a wooden spoon. Add coconut oil and extract and stir to combine.
3. Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag close to the baking sheet, pipe 1/4-inch balls, leaving some space between each. They don't expand very much so you can keep them kind of close. Scrape a sharp knife along the piping tip to cut each ball.
4. Depending on your baking sheet size, you might have to make 2 batches or use two sheets.
5. Bake for about 12-15 minutes, depending on the size of your balls and how crunchy you like your cereal. I like mine really crunchy so I let them go for 15 minutes. Let cool for 5 minutes and remove from the baking sheet. Serve with a sprinkle of toasted coconut and a splash of cold coconut milk.

whole wheat flour, ubc, ubc, coconut sugar, cocoa, coconut milk, coconut oil, coconut, coconut flakes

Taken from tastykitchen.com/recipes/breakfastbrunch/whole-wheat-chocolate-coconut-cereal/ (may not work)