These truffles and simple to make and super delicious. The recipe comes from Whole Hearted Eats.


  • 8 oz. dark chocolate 226 grams, use our delicious 70% chocolate chips here.
  • ½ cup full-fat coconut milk or coconut cream
  • ¼ teaspoon pure vanilla extract
  • Optional pinch sea salt
  • add ons for finishing the balls such as finely chopped hazelnuts or pistachios, icing sugar, cacao powder


  • Add the chocolate and coconut milk to the bowl of your double boiler. Heat until melted. Once the chocolate has melted, whisk well to combine.
  • Remove from the heat and, stir in the vanilla and salt.
  • Bring the mixture to room temperature.
  • Chill until solid, about 4 hours, I popped mine into the fridge once it was cool to speed up the firming of the mixture.
  • Once firm enough, use a small spoon to scoop out portions and use your hands to roll into small balls, about 2 cm in diameter. Place the truffles onto a lined baking sheet or tray.
  • Once they're all formed, roll the truffles in cocoa powder, or icing sugar. - I place a couple tablespoons of each in small bowls. Then roll into your nut of choice. 
  • Chill until ready to serve.