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Using your hands or a small scoop, roll the mixture into bite-sized balls. Place the coconut balls onto a parchment-lined baking sheet.
Refrigerate or freeze the balls for 20-30 minutes, allowing them to firm up.
Melt the Chocolate:
Set up a double boiler (or microwave in increments) to melt the dairy-free chocolate chips, stirring until smooth and glossy.
Coat the Truffles:
Remove the coconut balls from the fridge/freezer. Using a fork or skewer, dip each ball into the melted chocolate, coating them completely. Place back on the parchment paper.
Add Toppings:
While the chocolate is still wet, sprinkle additional shredded coconut (or even toasted coconut flakes) over the top for extra texture and flavor.
Set the Truffles:
Let the chocolate-covered truffles set in the refrigerator for about 1 hour, or until the chocolate is firm to the touch.
Serve and Enjoy:
Once set, enjoy your delicious vegan coconut truffles! Store any leftovers in an airtight container in the fridge for up to a week.
