Process the first five ingredients in a food processor or blender. (While you can technically stir by hand instead, the patties will be less firm.) Line a plate with wax or parchment paper.
Form the blended mixture into patties with your hands, then freeze until firm. (If the mixture is too sticky to make patties, put it in a bowl and freeze for only a few minutes, until it’s firm enough to shape).
Carefully melt the chocolate chips. I like to stir in the optional 1 tsp vegetable or coconut oil before melting because it makes a much smoother chocolate sauce that more easily coats the patties and enables you to use less sauce overall.
Dip patties into the sauce, then re-freeze until firm. Leftovers are best kept cold, but they can definitely be left out for a few hours on a not-too-hot day.
I’ve brought these to parties before and they’ve always been fine sitting out on the counter during the party. Note: be sure to use virgin coconut oil and regular unsweetened shredded coconut, not sweetened or low-fat.