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Heat coconut cream in a small saucepan over medium heat for 5-6 minutes. Stir in wine and coconut oil, then remove from heat and pour in the chocolate chips and sugar. Stir completely until chocolate is melted.
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Allow mixture to sit in the freezer for about 1-2 hours, or until the chocolate is firm enough to roll into balls.
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Once chocolate is firm, roll into small balls, or use a mellon baller or tablespoon to scoop into balls. Place on a parchment lined sheet.
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Melt the chocolate in the microwave or in a small saucepan over low heat, making sure to stir and watch the chocolate so it does not burn.
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Coat the balls in the melted chocolate by placing them in the bowl and then using a spoon to coat them and move them back to the parchment. Allow to chill for 10-15 minutes to harden chocolate before serving.
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Store leftovers in the fridge/freezer.