Chocolate  Hazelnut Truffles

• 6 oz. dark chocolate (Endangered Species)
• 1/4 cup coconut oil
• 1/4 cup chopped hazelnuts
• 3 tbsp water
• 1 tsp good vanilla
• 1 pinch sea salt
• cocoa powder to roll them in

Place ingredients in a small pan, heat on low and stir to dissolve ingredients. Pour into small glass dish. Allow to cool (about 2 hours). Roll chocolate into small balls, roll them in hazelnuts  and return to refrigerator to chill. When they are chilled, dust truffles in cocoa powder. Makes 12 small truffles.