Dairy Free Chocolate Truffles

1. Mix together the cocoa, agave nectar, coconut creamer, vanilla, and salt. This will give your arm a nice good workout.

2. Place uncovered in the refrigerator for 30 minutes.

3. Line a baking sheet with parchment paper. Spray your hands will cooking spray then roll the filling into small balls. Place on the parchment paper. These are rich little buggers so don’t make them too large.

4. Place uncovered in the freezer for 1 hour.

5. Just before your truffles come out of the freezer, melt the chocolate. Place the chocolate chips in a stainless steel or glass bowl and place over a pot of gently boiling water. Stir constantly until melted.

6. Use a fork to dip the truffles in the chocolate and tap the fork on the side of the bowl to get rid of any extra chocolate. Use a toothpick to help remove the truffle from the fork and place back on the parchment paper (a little trick I learned from the Pioneer Woman).

7. After each truffle is made, go ahead and sprinkle on (or roll in—well, maybe not the salt) your desired topping before the chocolate dries. Optional toppings include the sea salt, coconut, or chopped walnuts. Surprisingly, my favorite topping was the sea salt because it really seemed to balance out the sweetness of the chocolate. Enjoy!