Heat coconut milk over low heat until it is hot to the touch but not boiling.
Pour coconut milk over chocolate chips and let it sit for a few minutes so the chocolate melts.
Stir the mixture until it is smooth.
Add peppermint extract and stir well to evenly distribute. *See note below.
Place the mixture in the fridge for up to 3 hours or overnight so the chocolate becomes solid.
Add cocoa powder to a small bowl.
Remove the chocolate from the fridge and with a tablespoon sized scoop or a tablespoon, scoop out balls and roll them in your hands (quickly so they don't melt!) so they are round. Set aside on a plate and continue forming the rest.
Once all the balls are formed, roll each one in the cocoa powder until they are coated.
Refrigerate the truffles for a few hours or overnight to make them solid again.
You must use canned coconut milk for this recipe, full fat, not light. I use Native Forest Brand.
Different peppermint extract brands are stronger than others. Start out by adding 1 tsp and then taste. If you like the strength of the mint flavour, stop there. If you'd like it a bit stronger, continue adding by a 1/4 tsp at a time, mixing and tasting until you get to where you like the flavour.
This recipe made 16 truffles for me but you may end up with slightly more or less, depending on how big or small you make yours.
Store truffles in the fridge.
Nutrition info is based on the recipe as it is written and on 1 truffle. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.