Steps:

Place the chopped chocolate or chips in a heatproof bowl. In a small saucepan, heat the coconut milk over medium heat until it just begins to simmer. Do not boil. Pour the hot coconut milk over the chocolate and let sit for 2-3 minutes to soften.
Stir the mixture gently until the chocolate is completely melted and the mixture is smooth. Add the vanilla extract and a pinch of sea salt, stirring to combine.
Cover the bowl with plastic wrap and refrigerate for 2-3 hours, or until the mixture is firm enough to shape.
Place your chosen coatings (cocoa powder, crushed nuts, shredded coconut) in separate shallow dishes.
Using a spoon or a melon baller, scoop out portions of the chilled chocolate mixture. Roll quickly between your palms to form balls.
Roll each truffle in the coating of your choice until well covered. If the mixture begins to soften, place it back in the refrigerator for a few minutes.
Place the coated truffles on a parchment-lined baking sheet or plate. Chill in the refrigerator for at least 1 hour to set.
Enjoy your Vegan Chocolate Truffles at room temperature for the best flavor and texture. Store any leftovers in an airtight container in the refrigerator.

Vegan Chocolate Truffles