Prepare the Truffle Mixture

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

Shape the Truffles

1. 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.

Prepare the Chocolate Coating

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

Coat the Truffles

1. Individually dip the truffles into the melted chocolate mixture, ensuring they are 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, the truffles can be rolled in unsweetened cocoa powder or unsweetened shredded coconut.

Serve and Enjoy

1. Once set, store the truffles in an airtight container in the refrigerator. Bring them to room temperature before serving.