Whole Wheat Chocolate Coconut Cereal

Preheat oven to 350°F.

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.

Transfer the batter to a pastry bag fitted with a ¼-inch round tip. Holding the bag close to the baking sheet, pipe ¼-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.

Depending on your baking sheet size, you might have to make 2 batches or use two sheets.

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.