12 oz package of Trader Joe’s or other vegan semisweet chocolate chips
1/3 cups light corn syrup
2 Tbs instant coffee
1/4 cup hot water
1 tsp vanilla extract
Nonpariels, or candy sprinkles or chia seeds
Dissolve instant coffee in the hot water and set aside. In microwaveble bowl: melt chocolate chips in 30 second interveal stirring after each 30 seconds until chips are melted and smooth. Gently fold in corn syrup, 2 Tbs of coffee solution, and vanilla. Pour chocolate mixture into a small cookie sheet (with sides) lined with a silpat, wax paper or parchment paper. Allow to cool overnight or for several hours in the refrigerator.
After the mixture is set (should have a clay or dough-like consistancy), turn the slab out on a sheet of wax paper (or surface lightly dusted with confectioners sugar). Using a pizza cutter, cut the chocolate dough into 1 -2 inch squares, or to whatever size you like. Quickly roll each square in your palms to form a ball, then roll each ball in your choice of nonpariels, candy sprinkles, or chia seeds. If the dough becomes too sticky or soft, place it in the refrigerator for a few minutes until it is more workable. Store in single layers separated by wax paper or plastic wrap.
May need stored in refrigerator in warm weather.