Line a baking sheet or large plate with parchment paper and set aside.

Place the walnuts in the bowl of a food processor and pulse until the consistency of a fine crumb.

Add the cocoa powder and salt and pulse a few times to combine.

Drain the dried cherries and add them to the food processor. Process until the dough starts to come together in one big sticky ball.

Form into balls by taking 1-2 tbsp at a time and rolling it in the palm of your hand.

Place them on the prepared baking sheet or plate and place in the freezer for about 20-30 minutes.

In a small pot over low heat, add the chocolate chips and dairy free milk. Stir constantly until smooth. This will only take a few minutes - do not walk away or it will burn. If you want it a bit thinner, add another tbsp of dairy free milk until desired consistency is reached. Turn off the heat.

Take the truffles out of the freezer and dip them in the chocolate (1-2 at a time), turning them so they are coated evenly. Using a fork lift them out of the chocolate and place back on the baking sheet or plate. Place back in the freezer to set.

Enjoy them straight out of the freezer!

Place any leftovers in a freezer safe container or bag (make sure they are completely cold first so they don't stick together).