Dark Chocolate Covered Coconut Bites

Add flaked coconut to the bowl of a food processor. Make sure the coconut is unsweetened. Turn the food processor on and allow to run for a good 3–5 minutes, until coconut starts to look crumbly and some moisture starts to be released. You almost want the consistency of a rough flour.

Remove the coconut and add to a mixing bowl. Add honey, 2 tablespoons coconut oil, and vanilla extract. Stir to combine.

Line a rimmed baking sheet with parchment paper and set aside.

Take about 1 tablespoon of the coconut mixture and squeeze it into a small ball in your hands. You may need to really work with it and make sure it’s good and packed together so it stays in a ball and using a few drops of water to wet your hands will help keep the coconut from sticking. Once it’s nicely formed into a ball, place on your parchment-paper-lined tray and repeat with remaining coconut. You should have about 15 to 20 balls. Place into the fridge for about 10–15 minutes or until coconut oil has solidified.

While waiting on the coconut oil to harden, melt dark chocolate for dipping by setting up either a double boiler or a large bowl placed over, but not touching, a pot of boiling water. Add chocolate and remaining ½ teaspoon coconut oil and allow both to melt completely, while stirring occasionally. Once everything is smooth, turn off the heat, but leave the bowl on the pot to keep warm.

One coconut bite at a time, drop into the melted chocolate and toss around using a spoon or fork until it’s completely covered in the dark chocolate. Transfer back to the parchment-lined baking sheet. Repeat with remaining bites and then return to the fridge for another 15–20 minutes to let the chocolate harden.