Creamy Coconut Chocolate Bites

• 1 full bag of Camino’s Unsweetened Shredded coconut (200 g)
• 3/4 of a can of coconut milk – the creamy part only
• 2 Tbsp maple syrup
• 1 tsp organic vanilla extract
• 1 full bag of Camino’s Bittersweet chocolate chips (225G)

1. In a blender, add the shredded coconut, the creamy part of the coconut milk (set aside the water and the remaining cream*), the maple syrup, and the vanilla extract.
2. Blend it all for 1 to 2 min.
3. By hand, shape coconut balls of bout 1 inch diameter.
4. Place the balls on a cookie sheet and store in the fridge for 1 hour
5. Just before taking the coconut balls out, melt the chocolate chips in a double boiler.
6. Thickly coat the coconut balls with the melted chocolate.
7. Place them back on the cookie sheet and store in the fridge for at least 20 min. before serving.

*You can use the remaining coconut water and cream in your soups, stocks and cooking water for extra flavour