Start by adding the ingredients except the dark chocolate to a blender. Blend until smooth and creamy. Add more water if needed.
Divide the truffle filling into 24 equal sized balls, about 1 ½ TBSP each. Place the shaped truffles on a parchment lined baking sheet and let chill in the freezer for 15 minutes.
Melt the chocolate. Microwave: Add the chocolate or chocolate chips with coconut oil to a microwave safe bowl and heat in 30 second intervals until almost fully melted. Stir gently to dissolve any remaining pieces of chocolate. Double Boiler: fill a small pot halfway with water and heat on medium high on the stove. Add another, smaller pot filled with chocolate (or mug - see blog post for my version!) into the larger pot. Be careful not to let any water into the pot with chocolate! Heat in the water bath, stirring occasionally, until fully melted. Coat the truffles. Using two forks, carefully lower each truffle into the melted chocolate, then return to the lined baking sheet to harden. Repeat with remaining truffles. You may need to reheat the chocolate.
Drizzle the truffles with any remaining melted chocolate, then sprinkle with sea salt. Allow the chocolate to fully harden before serving.
Store covered in the fridge for up to 7 days.
