Add coconut cream, sweetener, cocoa, and salt to a saucepan over medium heat. Mix using a stick blender or whisk until all the solids from the coconut milk have the dissolved and the mixture is fully blended.
Slowly add the xanthan gum little by little and blend until fully combined. You'll likely have some air bubbles but be sure to check there are no lumps. Remove from heat, allow the mixture to cool completely, cover and refrigerate until set.
Spoon out enough chocolate to form 1-inch rounds. Dust your palms with cocoa powder and roll until smooth. Work quickly to avoid melting them, and if they become too soft just pop them in the freezer for 10 minutes before carrying on.
Roll in shredded coconut and set in the freezer. Store in the fridge.
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.