Pumpkin Spice Chocolate Vegan Truffles

If making the pumpkin spice blend, mix the spices together and store in a sealed container.
Chop the chocolate into small chunks and set aside.
Place the coconut milk in a small pot and heat on medium until the milk is hot but not boiling.
Remove the pot from the heat and add the chopped chocolate and pumpkin spice. Whisk until the chocolate is melted and the mixture is smooth.
Transfer the mixture to a bowl and cover. Place it into the fridge for 2-3 hours or until it has set. The mixture should be firm all the way through. It can also be left in the fridge overnight to set.
When the mixture is set, take about 2 teaspoons and roll into balls. Coat the balls in the toppings of choice. If using cocoa powder roll them just before serving as the cocoa dissolves into the truffles. Store the truffles in an airtight container in the fridge for 2-3 days. For the smoothest and creamiest texture let them sit at room temperature for at least 20 minutes before serving. Enjoy!