In a medium bowl, whisk together all of the ingredients (except chocolate and sea salt), until a dough comes together. If it’s dry, add a tablespoon of water or non-dairy milk.
Form 14 small balls and place them on a parchment-lined baking sheet.
Freeze for 30 minutes.
Next, melt the chocolate and coconut oil in a small bowl in the microwave, in two, 30-second increments.
Remove truffles from freezer and dip each one in the melted chocolate.
Sprinkle generously with flaky sea salt and return to freezer for another 15 minutes to harden.
Enjoy!