In a medium size microwavable bowl, soften the cream cheese.
Add the maple syrup, mix well with a hand mixer.
Then add the vanilla extract and orange essential oil, or orange extract if using. Mix well.
Refrigerate the cream cheese mixture for 30 min. to an hour so set. When you take it out, it should be somewhat scoopable. I used a the smallest ice cream scoop.
On a cookie sheet with parchment paper, scoop out the cream cheese mixture into balls. Place in the freezer to keep firm while you melt the chocolate.
Put the chocolate, and coconut oil in a bowl and microwave for 30 second increments until melted.
Remove the cream cheese balls from the freezer, and dip in the chocolate. Place them back in the freezer to set the chocolate.
Store in an airtight container in the freezer for up to 6 months. You can store in an airtight container in the fridge for a softer candy.