Vegan Chocolate Almond Coconut Truffles Ingredients: 1 cup of vegan chocolate chips 1/4 cup of full-fat coconut milk 1/2 teaspoon of vanilla extract 1/4 cup of finely chopped almonds Cocoa powder, shredded coconut, or crushed almonds for coating (optional) Instructions: Prepare the Chocolate Ganache: In a small saucepan, heat the coconut milk over medium heat until it starts to simmer. Place the chocolate chips in a heatproof bowl. Pour the hot coconut milk over the chocolate chips and let it sit for 1-2 minutes. Stir the mixture until the chocolate is completely melted and smooth. Stir in the vanilla extract until well combined. Chill the Ganache: Cover the bowl with plastic wrap and refrigerate the ganache for at least 2 hours, or until firm enough to handle. Shape the Truffles: Once the ganache is chilled, use a spoon or a small scoop to portion out small amounts of ganache. Roll each portion between your palms to form a smooth ball. If desired, roll the truffles in cocoa powder, shredded coconut, or crushed almonds to coat them evenly( I used coconut). Place the coated truffles on a baking sheet lined with parchment paper. Finish and Serve: Once all the truffles are shaped and coated, return them to the refrigerator for about 15-20 minutes to firm up again. Serve the truffles chilled or at room temperature. Store any leftover truffles in an airtight container in the refrigerator for up to one week. Enjoy these indulgent vegan chocolate almond truffles as a decadent treat or a delightful homemade gift for friends and family!