150g dairy free dark chocolate (we used 85% cocoa), finely chopped
150ml Lucy Bee Coconut Milk
1 tsp. Lucy Bee Coconut Oil
1 tbsp. Lucy Bee Coconut Sugar, optional
3-4 tbsp. desiccated coconut for coating
Place the dark chocolate into a saucepan and add the Lucy Bee Coconut Milk, Lucy Bee Coconut Oil (and Lucy Bee Coconut Sugar if using). Gently heat until it is nearly coming up to the boil. Stir with a wooden spoon to combine together.
Pour the mixture into a shallow, small dish and leave to set in the fridge until completely firm. To speed this up, you can place it in the freezer.
Once firm, dust a clean work surface with desiccated coconut. Using a teaspoon, roll the chocolate mixture into small balls (they are really indulgent, so a small one hits the spot!), then roll in the desiccated coconut.
Transfer to baking sheets lined with baking paper. Chill again to firm up. Once solid, transfer to an airtight container and store in the fridge.