1. Prepare the Truffle Mixture:

• Combine the chocolate chips, coconut milk, ghee, and sugar in a medium pot.
• Heat on low, stirring regularly, until the chocolate is fully melted.
• After achieving a smooth mixture, remove from heat and incorporate the vanilla extract.
• Transfer the mixture into a glass bowl or a glass 8×8 pan.
• Allow to cool to room temperature, then refrigerate for approximately 2 hours.

2. Shape the Truffles:

• Once chilled, use a spoon to scoop out 1-tablespoon portions and place them on a wax paper-lined baking sheet. This should yield about 20-24 truffles, depending on size.
• Place the scooped truffles in the freezer for about 30 minutes.
• After freezing, roll the truffles into more defined spherical shapes. Put them back in the freezer to solidify while you prepare the coating.

3. Prepare the Chocolate Coating:

• In a microwave-safe bowl, combine the 1 1/2 cups chocolate chips with the 2 tsp of coconut oil.
• Melt in the microwave at 50% power for 1 minute, stirring afterward.
• Continue to heat in 20-second intervals (at 50% power) until the mixture is fully melted and has a smooth consistency.

4. Coat the Truffles:

• Individually dip the truffles into the melted chocolate mixture, ensuring they’re fully coated.
• Place each coated truffle back on the wax paper-lined baking sheet.
• Once all truffles are coated, refrigerate them until the chocolate hardens.
• As an alternative to the chocolate coating, the truffles can be rolled in unsweetened cocoa/cacao powder or unsweetened shredded coconut.

5. Serve and Enjoy:

• Once set, store the truffles in an airtight container in the refrigerator.
• For optimal texture and flavor, bring them to room temperature before serving.