Place all truffle ingredients into a food processor using the “s” blade and process until well combined.
Remove batter from food processor and place in a bowl and refrigerate for 20-30 minutes.
Once batter has hardened, roll ½ tablespoon-sized balls using your hands and place them on a parchment-lined cookie sheet.
Once you have made all the truffle balls, place them in the freezer for one hour.
Lastly, place chocolate chips and remaining 2 Tablespoons of coconut oil in a glass bowl and melt using a double broiler or you can use the microwave (heat for one minute in microwave, stir, then heat for another 40 seconds).
Remove the truffle balls from the freezer and dip each one into the melted chocolate then place them back onto a parchment-lined cookie sheet and freeze again until you are ready to serve them.