• Line a plate or baking sheet with parchment paper. Make sure it fits the size of your freezer tray because you will freeze the balls two times. Lightly spray the parchment paper with cooking oil. Set aside.
• In the bowl of a food processor, using the S blade attachment, add unsweetened desiccated coconut, maple syrup, melted coconut oil, and canned coconut milk.
• Blend on the high-speed setting for 30-45 seconds until the coconut mixture comes together. You may have to stop the food processor, scrape down the side of the bowl, and process again until the ingredients are sticking together. Overall, it takes up to 1 minute 30 seconds to form a moist batter that is easy to press and form into balls.
• Use a small cookie scoop to grab mixture, press the coconut mixture into the cookie scoop firmly to pack the mixture.
• Release on your hand and gently roll into ball.
• Palace the coconut ball onto the prepared plate and repeat the steps above until all the batter has been formed into 1-inch coconut balls.
• Freeze the plate with the coconut balls for 15 minutes to harden.
• Five minutes before removing the bars from the freezer, start melting the dark chocolate chips and coconut oil in a saucepan over medium heat. Otherwise, place the ingredients into a microwave-safe bowl microwave in 20-second bursts, stirring between each, until melted and shiny.
• Remove the coconut balls from the freezer.
• Using two forks hold the ball and dip into the melted chocolate to coat. Stay a few seconds above the bowl to let the extra melted chocolate run down the bowl.
• Place each coated ball onto the plate and repeat until all the coconut ball are coated with chocolate. Place the plate back in the freezer for 15 minutes or until the chocolate shell is hard.

Storage

• Store the balls in a sealed container in the fridge for up to 2 weeks or freeze for up to 3 months in zip-lock bags. Thaw at room temperature for 20 minutes before eating.