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Step 1
Add coconut to food processor or high-speed blender. Blend, scraping down sides as needed, until a paste forms. The texture should feel like a dough when squeezed between your fingers. It may be necessary to encourage it along by scraping down the sides as it is blending.
Step 2
Add maple syrup and vanilla. Mix again until just incorporated.
Step 3
Using a tablespoon, scoop out 1-tablespoon amounts and pack with hands to achieve half-moon shapes. Then use a finger to scoop it out of the tablespoon. Reform into a small disc if it loses shape.
Step 4
Lay bites down on parchment-lined baking sheet. Continue until all coconut is used—about 20 bites.
Step 5
Press one almond gently down into each of the bites, being careful not to create too much of a crack or seam. Set aside.
Step 6
Melt chocolate over double boiler or in microwave in 30-second increments. Then rest one coconut bite on a fork and hold it over the bowl. Use spoon to drizzle chocolate over top. Set back on parchment and continue until all bites are coated. Sprinkle the tops with a bit of sea salt for flavor contrast (optional).
Step 7
Pop in refrigerator or freezer to set for 8 to10 minutes. Then pick up and, using a spoon, coat/paint the underside of the bites with the remaining melted chocolate.
Step 8
Place back on parchment and repeat until all bites are coated. Pop back in freezer to set for another 10 minutes.
Step 9
Peel away from parchment and transfer to serving platter. Serve at room temperature or chilled. Leftovers will keep covered at room temperature for 3 to 4 days, or in the freezer up to 1 month.
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