Place the sugar-free chocolate chips in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the chocolate is smooth and fully melted.
Add the salted butter to the hot melted chocolate and stir continuously until the butter is completely melted and the mixture is glossy.
Fold in the unsweetened coconut flakes until they are evenly coated in the chocolate mixture.
Carefully spoon the mixture into 8 foil candy cups or the cavities of a silicone candy mold, filling each one nearly to the top.
Garnish with an extra sprinkle of coconut flakes, if desired.
Freeze for at least 2 hours, or until completely firm.
Store in an airtight container in the refrigerator for up to one week or in the freezer for longer storage.
