Add in the dry ingredients slowly and beat until combined. Add in the milk and stir.
Take and roll the dough into one-inch spheres and put them on the baking sheet.
Put in the freezer for about 30 minutes. Melt the chocolate with a double boiler and stir in the coconut oil.
Take the baking pan and truffles out of the freezer and coat with chocolate.
Put back on the baking sheet and sprinkle on graham cracker crumbs. Put into the fridge to firm up for about 20 minutes.
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