Updated: Oct 26, 2018
1 1/4 cups of vegan semi-sweet chocolate chips
7 tbsp of full fat coconut milk (I use the cream on the top)
1 tsp of vanilla
cocoa powder, matcha green tea powder, or turmeric (if you aren't feeling crazy stick with traditional cocoa powder!)
Set aside two bowls. In one bowl spoon out the coconut milk. In the other bowl measure out the chocolate chips. Take the bowl that has the coconut milk in it and microwave for 30 seconds. Then pour the coconut milk over the chocolate chips. Cover the bowl with a towel and wait for 5 minutes. You want the coconut milk to slowly melt the chocolate. If you pull back the towel after five minutes and the chocolate is not melted place the bowl in the microwave for 10 seconds and then slowly stir the milk and chocolate. You don't want air to get into the mixture so patience is key when mixing. If you still see chunks of chocolate chips in the mixture put it back in the microwave for another 10 seconds. Then stir again. You want to place the chocolate in the microwave only in increments of 10 seconds so you don't overcook the chocolate. Once you have all of the chocolate melted and well combined then place the bowl in the refrigerator for 2-3 hours. You will know the chocolate is ready by inserting a knife in the center of the chocolate and it will come out mostly clean.
Pull the chocolate from the refrigerator and if you have spoon that can ball use it, if not just use a regular tablespoon. Pour cocoa powder, matcha green tea powder, and turmeric on separate paper towels. Ball the chocolate in small pieces and then roll in you desired powder. Do this until all of the chocolate is used. Put the truffles back in the refrigerator for another hour to set. Then serve with a pinot noir or cabernet sauvignon!