Roughly chop the chocolate and place it in a medium sized metal bowl. Half fill a small saucepan with water and place it over a low-medium heat. Place the bowl atop the saucepan of water, ensuring the water doesn’t touch the bottom of the bowl. Add the coconut milk and vegan choc-hazelnut spread. Use a spoon or whisk to combine the ingredients, stirring until the mixture is a smooth ganache. Remove it from the heat before adding the salt and vanilla bean paste. Taste to ensure the sweetness is to your liking, and add a teaspoon or two of icing sugar if it isn’t. Stir just enough to combine (salt can sometimes make things seize up) and place the bowl in the fridge or on the benchtop to harden. This will take a couple of hours, so you could do it the night before.

When you’re ready to roll the truffles, line a tray with baking paper and place a generous amount of the cocoa on a large plate. Use the cacao to dust your hands before plucking some mixture from the bowl and rolling it into a little ball. You can also use an ice cream scoop or spoon, but I find hands the most efficient. Place the rolled balls onto the lined baking tray and repeat until all the ganache has been used.

Place the truffles in the fridge to set, and bring them to room temperature 1/2 -1 hour before servings, depending on the climate you’re in.

The truffles keep well in an airtight container in the fridge.