• 150g dark chocolate
• 4 Tbsp cream (coconut cream for dairy-free option)
• 1/4 cup shredded coconut - extra for rolling
• 1 Tbsp coconut oil

1. Chop chocolate into small pieces
2. Pour cream into pot on low heat and bring to boil
3. Add chocolate and whisk
4. Add shredded coconut and coconut oil, stir evenly
5. Pour mixture into a bowl and place in fridge to set for 1 hour
6. Roll mixture into 16 balls and coat in the shredded coconut
   

Keep in a sealed container for up to 5 days

When coating, sprinkle a plate with shredded coconut and simply roll balls over top