One Wok, One Pot, One Pan: Dark chocolate coconut truffles

(makes approx 20)

I first tried these at a random dinner party that my friend Amy invited me to, where her friend was a vegan and on a raw-foods diet. I had no idea about these things, but everything was delicious - with these dessert chocolate coconut truffle balls as the winner of the night! I was perfecting the healthy version with date and chia seed when i remembered these unhealthy(ish) but amazingly decadent and delicious chocolate truffles! They are healthier than the traditional ones as the coconut oil replaces the butter, and the coconut milk replaces the cream! AND i worked out that each ball has less chocolate than a square of Lindt chocolate from the block!
Anyhow, I have been meaning to make them for AGES now as this dinner party happened about 4 years ago, and finally found the perfect occasion as a little pick-me-up for my work friends :)

Prep time: 20 min + overnight for setting, then another 20 min (for rolling out and decorating)

Ingredients
200g High quality dark chocolate (70% cocoa), chilled
pinch of salt
20g (1.5 T) virgin coconut oil
140mL coconut milk
To decorate:
2 T desiccated coconut
2 T hazelnuts
2 T 100% Cocoa powder

Method
1. Toast the coconut and hazelnuts on low heat on a frypan, stir regularly for about 8-10 minutes until brown. Cool, then food process separately and set aside in a small bowl for garnishing.

2. Place the dark chocolate in the food processor and process until finely grated. Combine with the coconut oil and salt in a glass mixing bowl.
3. Bring the coconut milk to the boil, then pour over the chocolate and coconut oil. Use a spatula and gently combine. Refrigerate overnight.

4. Prepare your decorating bowls by placing the cocoa powder, crushed hazelnuts, and coconut into separate bowls.
5. Using a spoon or a melon-scooper, scoop approx a teaspoon of chocolate mixture into your hands. Quickly shape into a ball and then place into the appropriate decorating bowl. Continue until all chocolate is formed.