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1 cup unsweetened shredded coconut

¾ cup canned coconut milk

2 tablespoons maple syrup alternative

¼ cup whole almonds

1 ¼ cups dark chocolate chips

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Combine the shredded coconut, coconut milk, and maple syrup alternative, and mix well.

Shape the mixture into small bite-sized portions and press an almond into each.

Melt the dark chocolate chips and dip each bite to coat.

Chill until the chocolate sets. Store at room temperature for up to 4 weeks, or freeze for up to 6 months.