Incredibly Fabulous Three-ingredient GFCF Vegan Chocolate Truffles

When I got tired of eating the chocolate pie (see next post) I decided to scoop some of the filling into a ball, roll it in coconut, and pop it in my mouth as a truffle. Absolutely incredible. These even passed the test of my friend who is a caterer and lover of all things dairy. She could not believe there was no dairy in these.

1 can full-fat coconut milk, chilled (I used Thai Kitchen organic)
12 oz. Trader Joe's chocolate chips
Food-grade essential oils for flavoring the chocolate, such as peppermint or orange (optional)
Shredded coconut, nuts, cocoa powder, crushed organic dye-free peppermints, etc. for rolling

Open the can of coconut milk and drain off any liquid (you can use it in a smoothie), then dump it in a saucepan with the bag of chocolate chips and melt them together until combined. Let the mixture cool to room temperature, then stir in essential oils (start with just a drop, especially of peppermint) until desired flavor is reached. Chill in the fridge for at least two hours.

Form chocolate mixture into balls and roll in desired crumbly stuff. Keep in fridge until time to serve.

IMPORTANT NOTE: The first time I made these they were fine but the truffle mixture was too soft, even after chilling. To redeem this situation, I melted 1/4 cup coconut oil and stirred it into the truffle mixture, then chilled it again before forming the truffles.