From the October/November issue
Makes about 20


  • 1-1/2 cups unsweetened coconut flakes
  • 1/2 cup dried cranberries
  • 1 cup bittersweet chocolate chips
  • 2 TBSP coconut butter/manna
  • Coarse salt, for sprinkling


  1. Line a large baking sheet with parchment paper.
  2. Place the coconut flakes in a dry skillet over low heat. Toast, stirring often, until beginning to brown lightly, about 5 minutes. Transfer to a large bowl and add the cranberries.
  3. Place the chocolate chips and coconut butter/manna

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