Add the desiccated coconut, Lucy Bee Coconut Oil, Lucy Bee Coconut Flour, Lucy Bee Coconut Sugar and water, and vanilla extract to a food processor and blitz until all the ingredients have combined.
Take small amounts of the mixture and mould into balls before placing onto a lined baking tray or a plate (use something that will fit into your freezer).
Freeze for 15 minutes.
In the meantime, melt the chocolate by placing in a bowl, over a pan of hot water. Stir and set aside.
Remove the balls from the freezer and coat each ball in the melted chocolate, by rolling them in it. I used 2 toothpicks to do this. Return each ball to the lined tray and freeze for a further 15 minutes.
These can be stored in the fridge in an airtight container.