Step 1

Refrigerate the can of coconut milk/cream overnight. This causes the coconut solids to separate from the liquid. We are only using the coconut solids. Any leftovers can be used in smoothies.

Step 2

Line a baking sheet with a piece of parchment paper.

Step 3

In a food processor, add all of the ingredients for the coconut cream candy filling, and pulse until combined and thick. Note - if using unsweetened shredded coconut, you will want to add a sweetener of your choice. Maple syrup, honey, or powdered sugar would work well. I would recommend starting with 2 tablespoons, and add more to achieve your sweetness preference.

Step 4

Scoop the coconut cream candy filling into 12 equal size balls, and place on the prepared baking sheet. Shape and or flatten as you like. Place in the freezer and freeze until the filling is frozen and firm.

Step 5

Once the filling has frozen, make the chocolate coating.

Step 6

In a small microwave safe bowl, add the chocolate chips, coconut oil, and vanilla extract. Heat in 15 second increments – stirring after each increment – until the chocolate is mostly melted. If there are a few small chocolate bits, they will melt as you stir the chocolate.

Step 7

Dunk the frozen coconut cream candy in the melted chocolate. Using a fork, gently flip the candy around in the chocolate to thoroughly coat. Lift out of the chocolate on the fork, scraping excess chocolate on the side of the bowl. Place the candies back on the baking sheet.

Step 8

Place the candies in the refrigerator to allow the chocolate to set – at least 30 minutes. I recommend storing leftover candies in the refrigerator. Enjoy!