Instructions

1. Very finely chop the chocolate and place in a medium size bowl.
2. In a seperate, smaller bowl, whisk together the coconut milk, almond butter and maple syrup. Place in the microwave and cook until very warm but not boiling, about 30 seconds. (Alternatively, heat a small saucepan 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 extract and place the creamy, smooth chocolate mixture in the fridge until hardened, about 2-3 hours.
4. While the chocolate is firming up, finely chop the hazelnuts and set aside.
5. Once the chocolate is ready, remove from fridge and use a tablespoon to scoop out a hunk of chocolate and then roll with your hands into a ball. Immediately roll the ball into the hazelnuts to cover and set on a plate. Repeat with the remaining chocolate (you should get about 10 truffles)
6. Enjoy truffles immediately or refrigerate for another hour for more firm truffles.
7. Store in the fridge for up to a week. For best flavor, let stand at room temperature for 10 minutes before eating.