Line a baking tray with baking paper, set aside.
Add all truffle ball ingredients to a high-speed food processor.
Pulse a few times to incorporate ingredients then process on high until well
combined and mixture begins to stick together.
Pick up approx. 1-2 tbsp. of mixture and roll in the palms of your hands to create
Place on prepared baking tray, and continue shaping remaining mixture until it is
Set in the refrigerator for 30 min.
In a glass bowl over a saucepan of heated water, melt dark chocolate and
coconut oil over low-medium heat, stirring occasionally whilst it melts.
Once completely melted and smooth, turn off heat.
Keep chocolate in the bowl and angle slightly so the majority of the chocolate is
to one side of the bowl.
Remove balls from the refrigerator.
With a fork or a chocolate dipping tool, dip each ball into the chocolate, coating it
Shake off excess chocolate, allowing it to drip back into the bowl by gently
tapping the side of the fork or chocolate dipping tool.
Gently place back onto a baking tray to dry. Continue with remaining balls.
Place truffles back into the refrigerator to allow the chocolate to completely set,
approx. 20-30 minutes.
Serve and enjoy!