Create a double boiler by finding a metal bowl that fits over a pot of simmering water.

Prepare a baking sheet by covering it with parchment or waxed paper.

Option 1) Prep the coconut flakes by chopping them finely in a food processor, then placing in a shallow bowl. Set aside.

Option 2) Cut the goji berries into small pieces with kitchen shears, place in a shallow bowl, then set aside.

Option 3) Place the cacao nibs in a shallow bowl and set aside.

Option 4) Use peppermint extract in place of vanilla extract. Roll the truffles as described below, then dust with cocoa powder or roll in cacao nibs.

Break up or chop up the cacao butter into smaller pieces and add to the bowl over the double boiler. Add the cocoa powder, agave syrup, and vanilla. Mix until completely smooth.

Remove from heat.

Use a teaspoon to measure even amounts of the truffle mixture, rolling each between your palms. Roll each truffle in any of the coatings above.

Set on the baking sheet, then refrigerate until firm.