Ingredients

12 oz. unsweetened, vegan dark chocolate, broken in pieces
1 cup of organic, whole, roasted & peeled chestnuts, chopped
3 tbsp. coconut oil
4 tbsp. xylitol
1 tbsp. stevia
1 tbsp. vanilla
1 cup of coconut cream
Pinch of Himalayan pink salt
Organic, whole, roasted & peeled chestnuts, finely ground in blender for coating truffles

Directions

1) Add all ingredients (other than finely ground chestnuts for coating truffles) together in double boiler over low heat, whisking continuously until chocolate mixture resembles a thick, fudge-like paste.  If mixture becomes too runny, take off of stove for a couple of minutes and whisk continuously until it thickens.
2) Remove chocolate mixture from stove, scoop out heaping teaspoons of chocolate mixture, roll into balls and place on a plate. 
3) Coat truffle balls with ground chestnuts.
4) Place in refrigerator overnight, or until firm.
5) Serve and enjoy!

Makes approximately 25 truffles.