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In a medium stovetop pan over very low heat, combine the dark chocolate, coconut cream and coconut oil and stir constantly until chocolate is melted and mixture is smooth and shiny, Immediately remove from heat.
Stir in the creamy nut butter, maple syrup, vanilla and sea salt and mix until very smooth.
Freeze mixture for 30 minutes until it’s firm enough to roll into balls.
While dark chocolate mixture is chilling, ground your seeds together in a food processor if you haven’t already. Remember to use pumpkin + flax seeds the first ½ of your cycle and sesame + sunflower seeds the second ½ of your cycle.
Spread ground seeds out on a piece of parchment paper and use a second piece of parchment paper to line a baking sheet or tray.
Remove chocolate from freezer. Roll into small balls with your hands, then roll into the seed mixture on the parchment paper until truffle is completely coated. Place on the parchment lined baking tray.
Repeat process until all truffles are coated. Option to drizzle all truffles with more melted dark chocolate.
Keep in the fridge for 1 week or freezer for 2 months.