Instructions

• Line a plate or baking sheet with parchment paper or plastic wrap and set aside.
• Add 1 cup unsweetened shredded coconut, 3/4 cup chilled canned coconut milk, and 2 tablespoons maple syrup to a high-speed blender or food processor. Blend until the mixture is evenly combined and holds together when pinched; scrape down the sides and blend again if needed.
• Transfer the coconut mixture to the lined plate. Using clean hands, divide and shape the mixture into 12 equal rectangular logs. Arrange them on the lined plate. Evenly distribute the 1/4 cup almonds across the tops of the 12 logs and press each almond gently into the coconut so it adheres.
• Place the plate of logs in the freezer for 15 minutes to firm up.
• While the logs freeze, melt 1 1/4 cups chocolate chips in a microwave-safe bowl (microwave in 20–30 second intervals, stirring between each interval until smooth) or melt in a small saucepan over low heat, stirring constantly until smooth. Remove melted chocolate from heat.
• Remove the chilled logs from the freezer. Working quickly, use two forks to dip each log into the melted chocolate, turning to coat completely. Lift the log with the forks and let excess chocolate drip back into the bowl, then place the coated log back on the lined plate.
• When all logs are coated, refrigerate them until the chocolate is firm.