Vegan Chocolate Truffles

24 ounces vegan chocolate chips, divided

1/2 C. full-fat coconut milk

1 Tbsp. coconut oil

Place 12 ounces of vegan chocolate chips in a medium bowl and set aside.

In a small saucepan, heat the coconut milk to a scald (just before boiling point). A skin will form over the top and the sides will begin to simmer. Remove hot cream and pour immediately over the chocolate chips. Cover for 3 minutes. Remove lid and stir together with a spatula until the chocolate and cream come together to create a homogeneous thick sauce. Do not overmix! Cover and allow the ganache to set up at least six hours or overnight.

When the ganache is hard, roll mound teaspoon-size balls and place on a baking sheet lined with parchment paper or a silicone baking mat. Freeze for at least 2 hours.

In a double boiler, gently melt the remaining 12 ounces of chocolate and coconut oil until smooth. Insert a toothpick into a frozen truffle and dip into the chocolate. Allow excess chocolate to drip off before placing truffle back on parchment-covered baking sheet to harden. Repeat until all the truffles are dipped.

Let cool at room temperature until the outside chocolate is completely set. Store in an airtight container at room temperature for up to 7 days.