Pour coconut milk in saucepan with coconut butter, maple syrup and salt. Heat on low until slightly warm. Remove from heat.

Add coconut and stir to combine.

Fruit Powders: Freeze Dried Fruit Powders

Using 1 fruit powder: Add 2 Tablespoons to coconut and fold in until well combined. For a darker color add and additional 1/2 Tablespoon.

Using 2 fruit powders: Divide coconut evenly in half and place in separate bowls. Fold in 1 Tablespoon of powder to each bowl. For a deeper color add an additional 1/2 Tablespoon. Fold until well combined.

Using 4 fruit powders: If you are using four fruit powders, like I did, I recommend making this recipe twice and follow the instructions for using 2 fruit powders.

Fill Molds: Silicone Heart Molds

Fill molds half full.

Add roasted almonds (if desired).

Cover nuts with coconut flush with the mold.

Find other silicone molds here.

Freeze:

Once the molds are filled place in freezer until frozen or firm.

Once frozen, remove from freezer and pop the coconut out of molds and place coconut bites in a freezer safe bowl and pop them back into the freezer until ready to dip in chocolate.

Melt Chocolates:

It’s ideal to use a double boiler but if you don’t have one you can use a medium sauce pan with about 1-2 cups water with a glass bowl placed on top of the pan (make sure the glass bowl is not touching the water in the pan). Never allow the water to come to a boil, only simmer heat and never allow moisture to come in contact with the chocolate.

Place half the bag of chocolates in the glass bowl. Set aside the remainder chips as you will add more chips to cool the melting chocolate .

Turn heat on low. As soon as the chocolates starts to melt around the outside edges begin stirring constantly with a rubber spatula and turn heat off.

As you stir, the chocolates will eventually melt. It may take awhile but they will melt to a liquid consistency. If the chocolate is still to cool turn heat on for about 30 seconds and continue stirring.

Slowly add the rest of the chocolate to the melted pot and continue stirring. This process is call tempering chocolate.

Temperatures to Temper Chocolates:

It is recommended to use an instant read thermometer when working with chocolates especially for melting chocolate.

Milk and White Chocolate 86 – 88 degrees Fahrenheit

Dark Chocolate 88 – 90 degrees Fahrenheit

Dip Coconut Bites:

Prepare cooling surface with wax paper on a cooling rack.

Place coconut on a fork and dip into chocolate. Use a spoon to help cover coconut. Remove coconut from chocolate and place on wax paper. Allow to cool completely.

Store these milk chocolate covered coconut almond treats in the freezer. Before serving allow to sit at room temperature for 10-15 minutes.

Enjoy!