1. Mix the coconut shreds and birch sugar in a bowl. Melt the coconut oil, add to the bowl and mix. Add the coconut milk and mix until well combined. Let the mixture sit for about 5 minutes.

 

2. Form about 24 balls out of the mixture and place on a board lined with some baking parchment. Place in the freezer for about 1 hour.

 

3. Chop the chocolate and add half of it to a heatproof (or microwave-safe) bowl and melt over a pot with simmering water or in the microwave. Add the remaining chopped chocolate and coconut oil and stir in until melted completely. If there are some pieces that won’t melt, reheat a bit (not much) until that pieces are melted as well. Dunk the coconut balls in the chocolate, let excess chocolate drip off and then place on a wire rack or a piece of parchment paper to dry and harden. Store the finished coconut balls in a cool place.