Instructions

1. Very finely chop the chocolate and place in a medium size bowl.
2. In a separate, smaller bowl, whisk together the coconut milk and maple syrup. Place in the microwave and cook until very warm but not boiling, about 30 seconds. (Alternatively, heat a small saucepan in a double boiler over medium heat until just simmering).
3. Add the coconut milk mixture to the chocolate and loosely cover with a towel to keep the heat in. Don’t touch for 5 minutes. Remove the cover and use a spatula to gently stir the chocolate together, until it melts completely. Add in the vanilla and mint extract and place the creamy, smooth chocolate mixture in the fridge until hardened, about 2-3 hours.
4. Once the chocolate is ready, remove from fridge and use a tablespoon or melon baller (I used this scoop) to scoop out a hunk of chocolate and then roll with your hands into a ball. Place on a parchment lined baking sheet and repeat with the remaining chocolate (you should get about 10-12 truffles)
5. Place truffles back on parchment paper and place back in fridge to harden, about 30 minutes. 
6. Melt the chocolate; place the chocolate chips and coconut oil in a bowl and microwave in 15 second intervals, stirring between each, until melted. 
7. Drizzle the dark chocolate on the truffles and sprinkle on crushed candy canes. Refrigerate until hardened and serve! 
8. Store in the fridge for up to a week, individually frozen for up to 3 months.