• Line a baking sheet with parchment paper and set aside.
• Add cocoa powder to a shallow dish and set aside.
• Combine the dark chocolate chips and the sweetener in a heat-proof bowl.
• In a small pot, pour the coconut milk and bring to a boil.
• Once the coconut milk comes to a boil, turn off the stove and pour the milk into the bowl with the dark chocolate and the sweetener. Allow the dark chocolate to melt with the heat of the coconut cream for a couple of minutes before stirring.
• Add the coconut flour and mix until everything is well integrated.
• Scoop the mixture using a tablespoon and using your hands and roll it into balls.
• Quickly roll into the cocoa powder for an even coating then place on the baking sheet.
• Put the truffles in the refrigerator and let them cool for about 30 minutes before serving.

Pro Tips

• Try coating your hands in cocoa powder to make rolling easier.
• If your mixture is sticky, try placing it in the refrigerator for about 20 minutes to dry out before rolling.
• These truffles can be stored in the freezer for up to 2 months in an airtight container.
• Try rolling your truffles in crushed nuts, sprinkles, chocolate ganache, coconut flakes, or even crushed peppermint for a festive twist.
• This recipe is so versatile you can even use it as a base by adding just about 1 tsp. of your favorite extract of liqueur can add another twist to these truffles.

-BON APPÉTIT!