Vegan Chocolate Hazelnut Truffles

Finely chop chocolate and transfer into a medium-size bowl.

In a separate heat resistant bowl, add coconut milk and heat until warm (not boiling). Immediately transfer to the bowl with the chocolate and stir until smooth and creamy. Taste the mixture at this point. If it’s not sweet enough for you, add maple syrup to taste. Stir everything again.

When done, cover with plastic foil, or lid and put in the fridge for about at least 2–3 hours. Use an ice cream scoop to form balls. Roll each ball in chopped hazelnuts.