In a medium saucepan, stir the coconut milk and coconut sugar and bring the mixture to a boil over medium heat. As soon as it starts to bubble, stir frequently for 20 minutes. Then remove from the stove top and mix in the cacao powder. Return to the stove let it cook for an additional 10 minutes, stirring frequently so that it doesn't burn.
Remove from stove and let it cool of 5 minutes, then freeze for 10 minutes.
Using a handheld electrical mixer, whip the mixture for a few seconds and return pan to the freezer for another 10 minutes.
Whip the mixture with the mixer again until it thickens and turns lighter in color.
Grease your hands with coconut oil. Roll into balls, then roll on the chocolate sprinkles (if you plan to roll it at a later time, cover pan and store in the fridge).
For the coconut sugar in this recipe, you can use the leftover powdered coconut sugar you made from the Chocolate Sprinkles recipe.Store truffles in the refrigerator.
Recipe by Adriana Harlan (Living Healthy With Chocolate) at https://livinghealthywithchocolate.com/desserts/dark-chocolate-truffles-with-homemade-sprinkles-gluten-free-dairy-free-6500/