This Chocolate Covered Coconut Candy recipe uses shredded unsweetened coconut, maple syrup, coconut oil, and dairy-free chocolate chips. All made in an ice cube tray! Gluten-free and vegan.
Grease the cavities of an ice cube tray with coconut oil.
(If you don't have an ice cube tray, line an 8x4 loaf pan with parchment paper.)
Divide the coconut mixture amongst the ice cube tray cavities and press-in mixture firmly.
(If using loaf pan, use a piece of parchment to press mixture down firmly into an even layer.)
Place in freezer for at least 45 minutes to set.
Once set, remove from freezer. Use a sharp knife to loosen edges and sides of each ice cube cavity. Flip, twist, and remove coconut candies. You might need to use the knife to help loosen as you remove the pieces. Sitting at room temperature for a few minutes helps too.
(If using loaf pan, use parchment flaps to remove solid coconut mixture and transfer to a cutting board. Cut into pieces with a sharp knife. Allowing it to sit at room temperature for 2-3 minutes may help with cutting.)
Place chocolate chips in a microwavable glass bowl. Microwave for 30 second intervals, stirring after each, until chips are almost completely melted. Stir until remaining is melted.
Place a piece of parchment paper on a small baking sheet or tray. Dip your coconut pieces in the melted chocolate, allow some excess to drip off. Place on a piece of parchment paper. Once all candies are coated, place baking sheet in the refrigerator for at least 30 minutes to let chocolate harden and set.