OK…got around to trying my own version of these.
Started with the same basic ingredients as @Brenda, shredded coconut and HWC, plus a couple packets of Truvia. Decided, since I had some on hand, to also throw in a couple of tablespoons of creamed coconut:
After that, I figured I’d try my idea of making a roll out of it, freezing it and cutting it into rounds. Here’s a pic of the roll, along with the beginnings of the chocolate covering:
Turns out that the mixture didn’t hold together well enough to slice, so it just crumbled. Back to the drawing board.
Ended up packing the coconut mixture into an ice cube tray (had just enough for all 14 slots), and put it in the freezer for an hour or so to chill. In the meantime, I completed my chocolate covering, which consisted of a square of 100% cacao Ghirardelli baking chocolate, 1/2 cup of Lily’s stevia-sweetened dark chocolate chips, a couple of heaping spoons of coconut oil, and a few chunks of cacao butter, warmed gently in the microwave until it all melted (no more than 15 seconds at a time, with lots of stirring in between). I also used about 1 Tbsp of powdered Swerve to add a little more sweetness to the chocolate.
After the coconut pieces had time to solidify, I took the ice cube tray out, and put the tray in a baking dish of warm water for a few minutes to make it easier to free up the pieces. Then covered them in chocolate, and voila:
Ready for my close-up:
And the taste? Deelish!
Thanks for the inspiration, @Brenda!