Coconut Peanut Butter Balls
1/4 cup coconut oil
1 1/4 cups organic creamy peanut butter
3/4 cup ricotta cheese
1/4 teaspoon vanilla extract
1/2 cup honey
1/16 teaspoon salt
1 cup + shredded coconut
Line cookie sheet with wax paper. Smooth coconut oil. When soft, add the peanut butter, ricotta cheese, vanilla, honey and salt and mix well with a whisk. Place in refrigerator for about 10 minutes.
Pour 1 cup shredded coconut (might need more) in a small bowl. Remove the mixture from the refrigerator. Take a teaspoon of the mixture and drop in the grated coconut. With your fingers or a clean spoon dough roll around coconut to coat. Located on cookie sheet. Continue until all are formed / cover. The amount that ending will be determined by the size of the scoops.
Place the cookie sheet in the freezer for about 30 minutes to set. Transfer to a container and store in the freezer or refrigerator. If you keep them in the freezer, are like little bites of coconut / peanut butter ice cream that is just the way I like to eat.