Prep your bowl: Grab a medium mixing bowl and a sturdy spoon or spatula. Line a plate or baking sheet with parchment paper so the bites don’t stick.

Combine dry ingredients: Add 1½ cups unsweetened shredded coconut and ¼ cup cocoa powder to the bowl. Stir to evenly coat the coconut with cocoa.

Stir in wet ingredients: Add ½ cup nut or seed butter, ¼ cup maple syrup (or honey), and 1 teaspoon vanilla extract. If your nut butter is very thick, warm it for 10–15 seconds in the microwave to make mixing easier.

Mix until sticky: Stir until the mixture looks uniform and holds together when pressed. If it’s too dry, add 1–2 teaspoons more maple syrup. If it’s too sticky, sprinkle in a tablespoon more shredded coconut.

Adjust flavor: Taste and add a small pinch of salt if needed. Salt boosts chocolate flavor and balances sweetness.

Shape the bites: Scoop about 1 tablespoon of mixture and roll it between your palms to form a ball. Place on the lined sheet. Repeat with the remaining mixture.

Optional coating: For a pretty finish and less stickiness, roll the balls in extra shredded coconut or a light dusting of cocoa powder.

Chill to set: Refrigerate for 20–30 minutes, or freeze for 10–15 minutes, until firm. They’ll hold together better once chilled.

Serve: Enjoy straight from the fridge for the best texture—soft, fudgy, and not crumbly.