In a saucepan, combine nut milk, almond butter, and maple syrup. Heat on low and stir continuously until well combined.
Add in chocolate chips and continue to stir until completely melted.
In a food processor, blend granola until broken into a fine, crumbly mixture. Fold the crumbly granola into the chocolate almond butter mixture and then transfer everything to a medium-sized mixing bowl.
Refrigerate this mixture for 1 hour.
Once the mixture has set, use a cookie scoop to form little balls. Line the chocolate balls on the parchment paper and freeze for 30 minutes.
Prepare chocolate coating by combining chocolate chips and coconut oil in a small bowl and microwaving in 30-second increments, making sure to stir in between each session until melted.
Dip each frozen truffle into the melted chocolate and transfer to a cooling rack placed over a lined cutting board or baking sheet.
Sprinkle each chocolate dipped truffle with flaky sea salt and enjoy!
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