Finely chop the dark chocolate and place in a bowl.
Drop the coconut oil in with the dark chocolate.
Heat up the coconut milk for about 1 minute in the microwave.
Pour into the bowl with the chocolate and coconut oil.
Stir until completely melted and smooth.
Add the chili powder and salt then stir.
Put in the refrigerator for at least 4 hours so that it can harden.
Using a melon scoop or a tablespoon, scoop out the truffles from the now-hardened mixture.
Drop them into your toppings and roll.
(Note: you may have to press the pecans and coconut into the truffles if they’re too cold.)
You can try to mold them into a sphere but don’t worry if they don’t look perfect; they’ll taste amazing.
Plate immediately or store in the refrigerator for a couple days.
You can freeze them (without toppings) if you want to make them in advance.
Prep Time: 15 minutes
Setting Time: 4 hours
Approximate Nutrition Facts:
Serving size: 1 truffle
Makes 36 truffles
68 Calories; 5.6 g Fat; 0.6 g Protein; 2 g Sugar