Pour coconut cream into a heavy-bottomed saucepan and heat until hot.

Add coconut oil and stir until melted.

Stir in chocolate until they're completely melted and mixture is uniform.

Chill for several hours or until very firm. (A little of our coconut oil separated a little around the edges; you might want to stir periodically early in the thickening process to prevent this.)

Form into balls about 1 to 1-1/2 inches in diameter and roll in toppings in small bowls to coat.

Place on waxed paper or parchment and refrigerate overnight or until firm.

Store refrigerated.