Let's Begin!

• In a medium saucepan, heat the coconut cream over medium-low heat, just until the edges begin to simmer.
• Immediately turn off the heat, then add the dark chocolate. Stir to combine until everything is smooth, creamy, and fully combined.
• Once the mixture is smooth, transfer it to a medium bowl, then add peppermint extract and a pinch of salt. Stir to combine, then set uncovered in the fridge just until solidified but still pliable.
• Scoop out a heaping tablespoon of the chocolate, then use your hands to gently shape the truffles. Set aside on a dish lined with parchment paper.
• Repeat until all the truffles are scooped and shaped.
• Set the cocoa powder on a large plate, then roll the truffles around until they are fully covered.
• Serve immediately or store covered in the fridge for up to a week.
• To serve, let them come to room temperature for maximum smooth creaminess.
• Enjoy with family and friends!