2 (12-ounce) packages dairy-free dark (Bittersweet) chocolate chips, divided
1 cup Natural Crunch or Creamy SunButter
2 tablespoons coconut oil
2 tablespoons agave nectar
1/2 teaspoon kosher or sea salt
1/2 cup coconut milk
2 teaspoon pure vanilla extract
For rolling (choose one, all, or a combination):
1-1/2 cups toasted coconut flakes (toast in 350°F oven for 8 to 10 minutes until golden brown)
1-1/2 cups coconut flakes
1 cup unsweetened cocoa powder
1 cup powdered sugar, sifted
1/2 cup unsweetened cocoa powder mixed with 1/2 cup powdered sugar, sifted
In a large microwave-safe mixing bowl, combine 12 ounces chocolate chips, the SunButter, coconut oil, agave nectar and salt. Microwave on high power for 2 minutes or until the chocolate has mostly melted.
Heat the coconut milk just to the boiling point in a small saucepan. Pour the hot coconut milk over the chocolate/SunButter mixture and let set for 2 minutes. Add the vanilla. Stir well until the mixture is thick, smooth and glossy (if using the Natural Crunch SunButter then the mixture will not be completely smooth due to the “crunch” in the SunButter). Put mixture into an 8 inch by 8 inch baking dish and refrigerate for about 1 hour. Take the mixture out of the fridge for about 20 minutes to soften up before rolling the truffles.
Using a melon baller, small spoon or small ice cream scoop, scoop the mixture into small balls and place on a sheet pan lined with parchment or wax paper. You can roll the balls with your hands if they are not round enough. Refrigerate for at least 30 minutes.
Place the remaining 12 ounces of chocolate into a microwave safe bowl and heat for about 2 minutes, stirring once or twice until the chocolate is fully melted and warm to the touch but not too hot.
Put the ingredients you choose for rolling the truffles in into small, individual bowls.
Using a toothpick or skewer, dip the balls into the melted chocolate and coat fully. Allow the excess to drip off and then place the truffle in a bowl with one of the rolling ingredients. Roll the truffle around so that it is fully coated. Place on a sheet tray lined with parchment or wax paper and repeat with the remaining truffles. You may need to re-heat the chocolate and re-stir occasionally as it will cool as you are working with it.
Let the truffles set up for about an hour in a cool place or in the refrigerator for about 1 hour. Truffles can be stored in the fridge for a week or frozen for up to a couple months. Make sure they are in airtight containers or food storage bags.
Truffles are best served at room temperature.