1.) To make the truffles: Place chocolate chips, coconut oil, coconut milk and coconut sugar in a medium-sized glass or microwavable bowl. And microwave in 30 seconds increments (stirring in between) until the chocolate is melted and smooth. **If you prefer not to use a microwave, you can heat the ingredients on LOW in a medium-sized pot and stir frequently so the chocolate doesn’t burn.

2.) Add the extract, chia seed and stir to combine. Pour into an 8″ x 8″ glass pan. Make sure the mixture has cooled to room temperature and then put in the refrigerator for 2-3 hours allowing the chocolate mixture to cool completely.

3.) Now that the delicious chocolate mixture is chilled, scoop into balls (can use a spoon or a small ice cream/melon scooper). Working quickly, place truffles on a cookie sheet that is lined with wax paper. If you want to stuff the truffle with nuts now is the time!

4.) Now place the truffles in the freezer for 30-45 minutes and then roll them into round balls.

5.) While the truffles are freezing – start to prepare the coating. In a glass bowl, place the chocolate chips and coconut oil and microwave in 30-second increments until the chocolate has melted. You can do this on the stove on LOW – **see above.

6.) Using a fork or toothpick, dip the chilled truffle balls (one at a time) in the melted chocolate and place on wax paper. This is when you want to sprinkle your topping on if using. Once finished, place the coated truffles in the refrigerator to harden. Once they harden you can enjoy!