Directions

1. In a blender, add the shredded unsweetened coconut and lightly pulse a few times to break down into smaller pieces (be careful not to pulse too much, as this will make a creamy texture, which is not what you want here).

2. In a large pot on the stove, bring water to a slow boil. Once it begins boiling, turn heat down to low.

3. Create a double-boiler by placing a large bowl (preferably metal or a sturdy glass like a Pyrex) into the pot. This bowl should fit the pot so that it does not slip or sink, but sits steadily while being partially submerged.

4. In your double-boiler bowl, add coconut cream, JOI and chocolate chips. Stir with a spatula until fully melted and combined.

5. (Melting these ingredients together may also be done in a microwave in a microwave safe bowl.)

6. Remove from the heat. Add in maple syrup and 1/4 cup of the unsweetened shredded coconut.
7. Stir and set the bowl in the fridge to cool for 2 hours.
8. On a plate or shallow bowl, add remainder of unsweetened shredded coconut.

9. Once the chocolate mixture is cooled, use a scoop or spoon to take a portion, and roll it into a ball with your hands. Roll the ball in the coconut until covered, set aside.

10. Once all of the truffles are made and coated in coconut, set in a container to cool in the fridge about 30 minutes - 1 hour before digging in!