1cupshredded coconutsweetened or unsweetened, according to your tastes
Instructions
Line two baking sheets with wax paper and set aside.
In a medium pot, combine lentils, water and vanilla. Bring to a boil over medium-high heat, and cook, stirring, for 10-15 minutes until liquid is absorbed and lentils are tender. Turn off heat.
Stir in the chocolate chips, sugar and cocoa powder and stir until totally combined. Add peanut butter and milk and stir until totally combined. Stir in oats and coconut.
Spoon onto prepared baking sheets using a tablespoon. Let set on the counter or in the fridge for 2-3 hours or until completely set. You can speed up the process in the freezer.
These freeze great and thaw quickly, but can also be stored in the refrigerator for a few days, if they last that long!