Preheat your oven to 180°C and line a baking tray with parchment paper.
Spread the almonds and rolled oats on the prepared tray and toast them in the oven for 10-12 minutes, or until lightly golden and fragrant.
In a food processor, pulse the toasted almonds and oats until they form a fine crumb. Add the monk fruit sweetener, cocoa powder, almond milk, and caramel sauce and pulse again until the mixture comes together and forms a sticky dough.
Use a small cookie scoop or spoon to portion the dough into small balls and place them on a baking tray lined with parchment paper. Freeze the balls for 30 minutes or until firm.
In a double boiler or in the microwave using 30-second intervals, melt the chocolate chips and coconut oil together until fully melted and combined.
Remove the truffle balls from the freezer and use a toothpick or fork to dip each one into the melted chocolate, making sure it is fully coated. Let the excess chocolate drip off before placing the truffle back on the parchment paper. Sprinkle the shredded coconut over the top of each truffle.
Repeat until all of the truffles are coated in chocolate and topped with coconut.
Place the truffles in the fridge or freezer to set for at least 10-15 minutes before serving.
Serve and enjoy!
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