3 -4Tmaple syrup (If you use sweetened coconut, skip this!)depending on desired sweetness
For the Coating
1 1/2cdark chocolate chips (semi-sweet or milk will work too, dairy free for vegan.)
approx. 18whole almonds
For Regular Version:
Combine coconut, vanilla and condensed milk in a medium bowl and stir well to combine. If the mixture seems dry, you can add another tablespoon of condensed milk if desired. (You can freeze for about 10-20 minutes for ease of rolling into balls.)
Roll into tight balls or logs and place on parchment. Freeze once again for about 10-20 minutes.
For Vegan Version:
Combine coconut, coconut oil, maple, and vanilla in food processor for about 30-45 seconds.
Form small oblong balls with the mixture and place on parchment paper lined plate.
Freeze for 10-15 minutes to set.
Chocolate Coating (Both Versions):
Melt chocolate chips and coconut oil and mix well together.
Once coconut pieces have set, dip and coat with chocolate and place back on parchment paper. Press one almond into the top of each piece.
Refrigerate to set and enjoy!
Since coconut oil hardens in the cold, let these sit out for a few minutes before eating to give some time to soften a bit if making the vegan version.