Line a tray or large plate with parchment paper.
Place the almonds in a food processor and process until smooth.
Add the dates and process for a further minute. Add the coconut, coconut oil and salt.
Add 2 tbsp of the chocolate powder and put the rest on a shallow plate. Pulse for a further 30 seconds.
Roll about 1 tbsp of the mixture into a ball and place on your tray. Allow to chill in the fridge for an hour.
In the meantime, melt the chocolate in 30-second blasts in the microwave.
Remove the truffles from the fridge and dip in the chocolate. To make it easier for dipping the truffles, pour the chocolate onto a shallow plate
Roll in the rest of the chocolate powder before allowing the chocolate to harden.