Place the chocolate chips and coconut oil in a medium bowl and set it aside.
Heat the coconut milk in a small saucepan over medium heat until simmering. Then, pour the coconut milk over the chocolate and coconut oil, and stir. Make sure to stir very slowly so your mixture doesn't get grainy. If it does get grainy, don't worry, your truffles will still taste good!
Add the vanilla bean paste and stir to incorporate.
Transfer the chocolate mixture to a sealed container and chill in the freezer for an hour (or in the fridge for four hours)
Once your chocolate mixture has cooled, using a spoon, collect one spoonful of the mixture and form into a ball using your hands. They are going to start to melt pretty quickly, so don't worry about shaping them perfectly. Place each ball on top of parchment paper.
Once you have rolled all of them, go back to your first one and re-shape it a bit more. It will have firmed up after sitting on the parchment paper.
Coat each truffle in the cocoa after you have rolled it for the second time, and sift the excess through your fingers.
The truffles can be kept in an airtight container for a week in the fridge, or about three months in the freezer.