No-Bake Coconut Cream Balls

1. Scoop about 1 tablespoon of the mixture and roll it into a ball using your hands.
2. Place the balls on a baking sheet lined with parchment paper.
3. Repeat this process until all the mixture is used.
4. Refrigerate the formed balls for 30 minutes to firm them up.

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3. Melt the Chocolate
1. In a microwave-safe bowl or over a double boiler, melt the chocolate chips with the coconut oil (if using).
2. Stir frequently to ensure the chocolate melts evenly and doesn’t burn.

4. Coat the Balls

1. Using a fork or toothpick, dip each coconut ball into the melted chocolate, ensuring it is fully coated.
2. Let the excess chocolate drip off before placing the coated ball back onto the parchment-lined sheet.
3. If desired, sprinkle extra shredded coconut or drizzle with white chocolate while the chocolate coating is still wet.

5. Set and Serve

1. Allow the chocolate coating to set completely at room temperature, or refrigerate for quicker results.
2. Once set, transfer the coconut cream balls to an airtight container.
3. Store in the refrigerator for up to 1 week.

Tips for Variation

Add ¼ cup (40g) of finely chopped nuts or mini chocolate chips to the coconut mixture for extra texture.
Use dark chocolat