Pour coconut milk into a saucepan on the stovetop. Place chocolate chips in a heatproof bowl and place over coconut milk. This will act as a double boiler (or use a double boiler if you have one). Heat on medium heat until coconut milk comes to a simmer, and chocolate chips are melted slightly.
Remove both from the heat, and pour coconut milk over the chocolate chips to finish melting. Mix until smooth.
Add peppermint extract and salt. Mix thoroughly. Pour into a 7 ½" x 9 ½" glass baking dish, or a similar size. Cover and put in the refrigerator to set.
Once the mixture is set, use a melon baller, spoon, or ice cream scoop to form balls. Roll balls in your hands, then into cacao powder. Refrigerate.
Notes
These vegan truffles will last up to 5 days in an airtight container in the fridge or up to 3 months in the freezer.