cacao powder, desiccated coconut, cranberry powder or other red-pigmented powder, like beetoptional
Directions
In a double boiler, melt chocolate over medium heat. When totally liquid, remove from the heat and gently stir in the coconut milk and peppermint oil.
Remove from the heat and let cool. Place in the fridge for about 2 hours until almost solid.
Place the ingredients you will use to roll the truffles in, in separate small bowls.
Using a teaspoon, scoop small amounts of the chocolate, roll them into balls with your hands, then roll them around in the powders to coat the truffles.
Place the truffles in an airtight container and store at room temperature for up to two weeks.