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 milk (cream), JOI Cashew Base, and chocolate chips. Stir with a spatula until fully melted and combined.
5. Remove from the heat. Add in maple syrup and 1/4 cup of the unsweetened shredded coconut.
6. Stir and set the bowl in the fridge to cool for 2 hours.
7. On a plate or shallow bowl, add remainder of unsweetened shredded coconut.
8. Once the chocolate mixture is cooled, use an ice cream scoop and roll it into a ball with your hands. Roll the ball in the coconut until covered, set aside.
9. 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!