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.