In a food processor, blend cashews and shredded coconut until mixture is finely chopped. Add vanilla extract and maple syrup, and blend more until mixture is slightly sticky.
Form mixture into balls and place in the fridge until the balls are firm, about 20 minutes
In a small bowl, mix the melted chocolate with coconut oil to make chocolate sauce. Dip the frozen coconut balls into the chocolate sauce, making sure to cover them entirely; set on baking dish lined with parchment paper.
Chill again for about 20 minutes until the chocolate has hardened.
Storage: Store any leftovers in an airtight container. They will last about 14 days in the fridge.Substitutes: For best results, follow the recipe as is. The most important advice though is do not substitute the coconut oil. It hardens in a way that regular oil does not, so it helps to shape the coconut bites. Here are some common substitutes that would work well in this recipe.
If you don't have maple syrup, or prefer the taste of honey, you can substitute the honey 1:1
Instead of roasted cashews, you can use raw cashews, or another nut like almonds, pecans or walnuts.
You can use dessicated coconut instead of shredded coconut. There isn't too much of a difference when it comes to this recipe.
Equipment: I used my Kitchen Aid food processor to combine the ingredients. It does a great job of chopping and blending really quickly.Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for two of the balls.