In a small sauce pot combine the chopped chocolate, coconut oil with CBD and salt. Cook on low until melted. Remove from heat and stir in the vanilla.
Place in the fridge for 1-2 hours or until hardened.
Once hardened use a small ice cream or cookie scoop to scoop the truffles out onto a parchment lined baking sheet. Roll into balls. If the scooped truffles are too soft, pop in the fridge for a few minutes before rolling.
Place in the fridge to cool after rolling.
In shallow bowls or plates pour your toppings. Gently roll the balls in the toppings and place on a plate or platter to serve. Keep in the fridge and will keep for 2-3 weeks. The truffles will absorb some of the coating in the fridge, so just re-roll them when you’re ready to serve to make them pretty again. Take truffles out of the fridge 10-15 minutes before eating so they have time to soften.
Recipe Courtesy of Megan Mitchell
*** From top to bottom I used cacao powder, beet root powder, matcha powder and pulverized freeze dried blueberries. Makes 16 truffles.