Combine nut butter ingredients into a mixing bowl

Place three or four heaping tablespoons of mixture on a waxpaper-lined cookie sheet. Shape into two one-inch diameter rolls. Cool for 10 minutes in freezer

Once cool, slice rolls into one-inch sections and form each into ball. Replace in freezer while preparing chocolate coating

Scoop semi-solid coconut oil into a clean bowl. Gradually add up to ½ C cocoa powder, stirring until a soft consistency is reached

Add honey, vanilla, Chinese Five Spice, and sea salt. Stir in coconut milk

Retrieve chilled balls, roll in chocolate. With two forks, lift and place chocolate-covered balls into a shallow bowl filled with half of the shredded coconut.

Sprinkle tops and scoop up onto sides, then place onto a waxed paper-lined cookie sheet. Place in freezer for about 20 minutes until firm.

Store in a plastic container in refrigerator or freezer. From freezer, let sit at room temperature for 5–10 minutes before serving