Blitz the desiccated coconut in a food processor for a few seconds.
Stir in the maple syrup, vanilla extract and coconut cream until it starts to clump together. Adjust the amount of maple syrup until the right texture is achieved.
Form into balls with your hands.
Place on a tray lined with greaseproof paper and place in the freezer for 30 minutes to set
Melt the chocolate over a pan of boiling water and leave to cool for 5 minutes
Dip the coconut balls into the chocolate using a pair of forks and place back on the lined baking tray.
Leave in the fridge until the chocolate sets