Vegan Chocolate Truffles

from Martha Stewart

• 8 oz 70% cacao dark chocolate, chopped
• 1/4 cup coconut oil
• 3 tablespoons water
• 1 teaspoon vanilla extract
• Pinch sea salt
• 1/4 cup unsweetened cocoa powder, for rolling
• Toppings: finely chopped pistachios, hazelnuts, toasted shredded coconut, candy sprinkles

1. Melt chocolate with oil and the water. Stir in vanilla and sea salt. Transfer to an 8-inch square baking dish and refrigerate until mixture is set but still pliable, about 2 hours.
2. Scoop out 1-inch balls and transfer to a parchment-lined baking sheet. Coat hands in cocoa and roll the balls to make them smooth. Refrigerate for 10 minutes. (Truffles can be refrigerated in an airtight container up to 2 weeks; let stand at room temperature 30 minutes before coating.)
3. To serve, roll in cocoa or pat with finely chopped nuts, coconut, or sprinkles.