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.