• Add all snack ball ingredients (except chocolate coating ingredients) into a food processer and process until sticky and well combined. Be careful not to over process as its nice to have texture and different sized “bits” in your snack balls.

  Use a cookie scoop or large spoon to scoop out the dough and roll into 20 1-inch balls between the palms of your hands. Make balls bigger or smaller if you prefer.

  Chill the balls in the freezer for 30 minutes or longer to firm up.

  Next melt the chocolate coating.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the snack balls and after checking they are cold and firm, skewer each ball or use 2 forks to hold each one and dip into the melted chocolate turning them around until coated.

  Or you can hold each ball with a fork underneath and simply spoon the melted chocolate over then letting the excess drip back into the bowl.

  Then place on a rack or on a parchment lined tray to dry. Dip twice for extra coating or if you have excess chocolate left over, drizzle it over the snack balls.

  Put the balls into the freezer for at least 30 minutes for chocolate to set. Enjoy and store leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.