Coconut Filling:
2 1/2 cups unsweetened organic coconut, finely shredded
1/2 cup melted coconut oil
1/4 cup maple syrup (you could use honey, coconut nectar or any other liquid sweetener)
1 teaspoon vanilla extract

Chocolate Topping*:
6 ounces 100% unsweetened organic dark chocolate (aka bakers chocolate) I used this
1 tablespoon coconut oil
1/3 cup maple syrup (again any other liquid sweetener would work)

*NOTE: if you aren’t worried about making this refined sugar free, you could just melt semi-sweet chocolate chips, I was just hoping to avoid the sugar, so I made my own chocolate topping.