Chop the chocolate into pieces and place in a metal bowl, together with coconut oil and coconut milk. Place the bowl over a pan of simmering water. Stir until smooth and melted. Remove from the heat.
Pour the melted chocolate into the star shaped silicone mold and place one almond in the middle of each star. Tap the mold on a hard surface to remove the air bubbles. Cover the truffles and refrigerate for 3 hours until firm.
When you’re ready to serve, pop truffles out and use a small sieve to sprinkle with cocoa and cinnamon.
GF – make sure the ingredient doesn’t contain traces of gluten!