Adapted from Nomnompaleo.com
ounces dark chocolate, 70% cacao content or higher
tablespoons coconut oil
cup full-fat coconut milk
teaspoon vanilla extract
cup finely shredded unsweetened coconut and/or ½ cup unsweetened cocoa
Start by cutting the chocolate into small shards on the diagonal. Place the chocolate and coconut oil in a medium bowl and set it aside. Heat the coconut milk in a small saucepan over medium heat until simmering. Then, pour the coconut milk over the chocolate and coconut oil, and stir ever-so-gently with a rubber spatula to combine. Don’t mix vigorously or the chocolate will get grainy. Add the vanilla extract and stir to incorporate. Transfer the chocolate mixture to a sealed container and chill in the fridge until solid (at least 4 hours). Meanwhile, spread the shredded coconut on a parchment-lined baking tray, and toast it in a 300°F oven for 3 to 5 minutes or until golden brown. Transfer the flakes to a shallow bowl when cooled. If you’re coating the truffles in cocoa powder, pour some into another bowl, too. Using a small (1-inch in diameter) melon baller or disher, scoop out 36 balls of chocolate. Roll each ball of chocolate between your palms to form a smooth ball. Coat each truffle in the toasted coconut or cocoa and sift the excess through your fingers. These truffles can be kept in an airtight container for a week in the fridge, or about three months in the freezer. If you’re freezing the truffles, don’t coat them with shredded coconut or cocoa powder until you’re ready to serve them. Instead, bring them to room temperature (about 30 minutes) before coating and serving. Roll the truffles in your hands to melt the exterior and the toasted coconut and/or cocoa powder will adhere easily.