Blend coconut, maple syrup, 2 tablespoon of coconut oil, vanilla and salt in a blender or food processor.

Once combined, roll into balls.

To ensure even portion sizes, use a small cookie scoop.

Place balls on parchment or wax paper lined baking sheet

Freeze for one hour.

After one hour, melt the dark chocolate (or semi sweet chocolate) and 1 teaspoon coconut oil on high for 1 minute.

Stir together. If chocolate is not fully melted, heat again for 30 seconds.

Remove balls from the freezer.

Using a fork, dip each ball in chocolate, scrape off the fork against the side of the bowl before placing coconut balls onto the prepared tray.

Let set at room temperature.