Line a baking pan with parchment paper

Combine coconut butter and coconut oil in a small saucepan over low heat. Stir until melted and smooth and then stir in shredded coconut and sweetener until combined.

Divide the mixture into 20 portions (see note below). Use your hands to shape patties. Put the pan in your freezer for 30 - 60 minutes.

CHOCOLATE COATING: Combine cocoa butter and unsweetened chocolate together in a small pot set over a pan of simmering water. Stir until melted.

Stir in the sweetener blend until melted. Then stir in cocoa powder, until smooth.

Remove from heat and stir in coconut extract.

Using skinny tongs (or a fork on the bottom) dip the coconut mounds into the chocolate. Hold over the chocolate pot to let excess chocolate drip off.

Put the dipped chocolates back into the freezer for 15 mintues to harden the chocolate.

Candies can be stored in a tin or plastic storage container, at room temperatuare, for about a week. Will they last that long? Probably not!