In a mixing bowl, combine the shredded coconut, coconut cream, maple syrup, vanilla extract, and a pinch of salt. Mix well until the mixture holds together when pressed.
If the mixture feels too dry, add a bit more coconut cream; if too wet, add more shredded coconut.
Shape the Truffles:
Using your hands or a small scoop, form the coconut mixture into 1-inch balls. Place them on a parchment-lined baking sheet.
Chill the truffles in the refrigerator for 30 minutes to firm up.
Melt the Chocolate:
In a microwave-safe bowl or over a double boiler, melt the vegan dark chocolate until smooth. Let it cool slightly before dipping.
Coat the Truffles:
Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, ensuring it’s fully coated. Tap off excess chocolate and place the truffle back onto the parchment-lined sheet.
Sprinkle with extra shredded coconut for garnish before the chocolate sets, if desired.
Set and Serve:
Let the truffles set at room temperature or place them in the refrigerator for faster setting.
Once set, transfer the truffles to an airtight container and store in the refrigerator.
Serving and Storage Tips:
