To begin, in a food processor add your beans and coconut oil. Blend until thoroughly pureed. Stop in the middle and scrape down the edges, and then blend again.
Finally add in your dry ingredients: cocoa powder, coconut flour, salt and briefly blend. You should have a thick dough at this point.
Using a small cookie dough scoop, scoop cookie dough balls and then lightly roll the balls in between your hands to get an entirely round ball. Continue till you have all 16 truffles rolled. Put your truffles in a container in the freezer for 30 minutes to harden.
Prepare a plate with parchment paper for the dipped truffles to go on. When your truffles are almost done in the freezer, add your chocolate chips and coconut oil to a microwave safe bowl and microwave in 15 second increments, till your chocolate is melted.
Remove your truffles from the freezer. One by one, place each truffle into your chocolate and roll it around till it’s entirely covered with chocolate. Remove with a small spoon, letting some of the excess chocolate drip off. Then place the truffle on your plate. Repeat till all 16 truffles have been rolled.
Store in an airtight container in your fridge and eat within 4-5 days.