1. Roughly chop the dark chocolate and put it in a medium-sized glass bowl (or other heat proof vessel).

2. Put the coconut milk in a small pot on the stove over medium-high heat. Cook for 2-3 minutes, or until milk is steaming/slightly simmering, but not boiling. Alternately, you can microwave it for about 60 seconds, or until steaming.

3. Pour the hot milk over the chopped chocolate and let sit for 5 minutes. Then, add vanilla, cinnamon, and salt, and stir until velvety and smooth.

4. Let chocolate mixture cool at room temperature until no longer hot (about 15 minutes), then transfer to the fridge, uncovered, for at least an hour but up to 5 days before you want to make them.

5. When ready to make truffles, remove from the fridge and scoop into 1-Tablespoon sized balls. If your truffle mixture has been in the fridge for more than an hour, it may be very firm. Let it sit at room temperature to soften until scoopable; alternately, if your mixture seems too soft to scoop, let it chill for another 15+ minutes before scooping.

6. Roll the truffles between the palms of your hands to form relatively smooth balls, then drop each ball into cocoa powder to coat. If desired, you can also roll them in hemp seeds, cacao nibs, a mix of powdered sugar + cinnamon, coconut, etc. Truffles can also be dipped in melted chocolate, if desired.

7. If gifting these right away, keep at room temperature and wrap them up in small boxes or bags. If saving them to serve at a holiday party, store in the fridge until about an hour before you're ready to eat them, then take them out to let them soften to room temperature.

8. Since there is no dairy in these truffles, they should be safe to keep at room temperature for up to two weeks. It's possible that they last longer, but that's the longest it's ever taken me to eat a batch of them. If you're worried, feel free to store them in the fridge and pull out just before serving.