Finishing Time: 10 minutes
Makes 28 truffles
10oz ounces enjoy life dark chocolate chips
1/4 cup organic unrefined coconut oil
3 tablespoons coconut milk
1 teaspoon pure vanilla extract
Pinch of sea salt
1/4 cup unsweetened cocoa powder, for rolling
Assorted toppings: cocoa powder, powdered sugar and unsweetened shredded coconut.
Melt chocolate with oil and milk in a double boiler (or in a smaller saucepan that is sitting inside a larger one with an inch or two of boiling water in it). Stir in vanilla and sea salt. Stir until melted and combined. Transfer to an 8-inch square baking dish, and refrigerate until mixture is set but still moldable, about 2 hours.
With a 1-inch ice-cream scoop or 1/2 tablespoon, make 28 balls, transferring each one to a parchment-lined baking sheet. Coat hands in cocoa, and roll balls to make smooth. Refrigerate on sheet 10 minutes. (Truffles can be refrigerated in an airtight container up to 2 weeks; let stand at room temperature 30 minutes before coating.) To serve, roll in cocoa, powdered sugar, coconut, sprinkles, etc and then put on a tray or plate. I am posting this at Allergy-free Wednesdays.