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Heat the coconut milk to a simmer, either in a saucepan or the microwave.
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Put the chocolate and coconut oil in a large bowl and pour the hot milk in. Stir gently, until chocolate is melted, and mixture is smooth. Add the peppermint extract, and stir until combined.
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Cover the mixture and refrigerate until firm, 3-4 hours, or overnight.
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When ready to make the truffles, pour some cocoa powder in a small bowl. Remove chocolate mixture from fridge, and scoop into 36 1-inch balls using either a melon baller or cookie scoop. Form into balls and roll in the cocoa powder. Store in an airtight container in the fridge until ready to serve.