Prepare a medium sized plate with wax paper. This is where you will put the truffles after you have made them.

In a bowl, mix coconut manna,cacao powder and vanilla extract until combined.

Add water, maple syrup and coconut flour. Mix well.

Place bowl (with chocolate mixture) in the refrigerator for about 20 minutes until chocolate mixture has hardened.

Using a small ice cream scoop, scoop out balls of chocolate, pressing down into ice cream scoop to compact choc. mixture so it holds together the best.

Make 10 chocolate truffles.

Place plate of truffles back into the refrigerator.

In small bowl, melt chocolate chips and add coconut oil. Mix to combine.

In other small bowls, add other toppings you prefer. This makes it easier to roll your truffles with toppings.

Very gently roll chocolate truffles in toppings. It is easiest to use a toothpick (by sticking toothpick into truffle to hold it), especially with the melted chocolate coating. Using toothpick, drizzle chocolate coating over truffle with a spoon, twirl to drip off excess chocolate coating. Place coated truffles back on wax paper. Once all are done, put back in the refrigerator to harden (about 30 minutes).

Can be served immediately or saved for later. Keep in airtight container in fridge.

Enjoy!