• Line a medium sized plate or tray with parchment paper and set aside.

  In a mixing bowl, combine all your ingredients, except for chocolate coating and mix until fully combined.

  If the batter is too thick and crumbly, add some liquid (water or milk) slowly 1 tablespoon at a time until a thick, formable batter remains.

  Using your hands, form into 18-20 small balls and place on the lined plate or tray. Place in the freezer for 10 minutes.

  While the balls are firming up, melt your chocolate chips.

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 balls from the freezer and using two forks, dip each ball in the melted chocolate until completely covered. Repeat until all the balls are covered in chocolate.

  Note: You can fully or half dip them depending on your preferences. You can also drizzle the chocolate over the top.

  Once all balls are dipped, option to garnish with flaky sea salt for a salty-sweet crunch or a sprinkle of more desiccated coconut (or both!)

  Set balls back in the freezer to chill for another 10 minutes, or until the chocolate is completely hardened.

  Store leftovers in an air tight container in the fridge for up to a week or in the freezer for up to 3 months.