Vegan Chocolate Truffles
10 ounces vegan chocolate chips
¼ cup coconut oil
½ cup Ripple Chocolate Milk
¼ teaspoon salt
¼ cup crushed almonds
¼ cup dried shredded coconut
¼ cup unsweetened cocoa powder
Place chocolate chips in a double boiler over low heat. Stir constantly until the chocolate has melted completely.
Add the coconut oil, Ripple Chocolate Milk, and salt. Whisk until fully incorporated. Remove from heat and pour mixture into a shallow dish. Cool to room temperature, then refrigerate for one hour.
Using a small cookie scoop, scoop the chocolate and shape into a ball. Repeat until you have 12 truffles.
Place the crushed almonds, coconut, and cocoa powder in three separate small bowls. Roll truffles, one at a time, in the toppings bowl to coat. Chill ten minutes and enjoy. Store remaining truffles in the refrigerator up to two weeks.