In a medium saucepan over low heat, melt chocolate and coconut oil, stirring often.
Once melted, add the coconut milk, vanilla, sea salt, and sweetener. Whisk until combined. Taste and adjust sweetness to your liking.
Pour into a bowl and chill in the refrigerator for 2 hours (or 30 minutes in the freezer) or until set.
Once set, scoop the mixture by tablespoon and roll between your hands to form uniform balls. Place them on a parchment-lined dish and return to the refrigerator to cool for another 15 minutes.
Meanwhile, prepare the chocolate coating by melting the chocolate and coconut oil in a saucepan over low heat. Add sweetener and mix until smooth. Taste and adjust sweetness to your liking.
Remove truffles from refrigerator and coat each one with the melted chocolate mixture. Place back on parchment paper, sprinkle with salt if desired, and return to refrigerator for 10-15 minutes or until hardened. Enjoy!
Nutrition Per Serving: 119 Calories, 11g Fat, 1g Protein, 4g Total Carbs, 2g Fiber, 2g Net Carbs