12ouncesvegan dark chocolatechopped into very small pieces
1cupfull-fat coconut milkstirred well
3tablespoonsManischewitz WineI used Blackberry. You do you.
Place the chocolate pieces in a large glass bowl. Heat the coconut milk in a small saucepan just until it starts to bubble and simmer.
Pour coconut milk over chocolate and whisk just until combined. Then add the wine and stir.
Refrigerate uncovered for at least two hours or overnight to harden.
Use a teaspoon to scoop teaspoon-sized balls, mold with your hands a little and place on a parchment lined baking sheet. This part gets a little messy! Refrigerate another 1-2 hours or overnight to set.
Enjoy balls as they are, or roll in coating of your choice.
Store in the refrigerator, but let come to room temperature for 10 minutes before enjoying!